Ingredients
Scale
- 5 cans (15.25 ounces each) corn kernels, drained
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
- ½ cup whole milk
- ½ cup cowboy butter (find this in specialty stores or make your own)
- 4 ounces cream cheese, cubed
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Slow Cooker
Start by preparing your slow cooker. You’ll want a 4-6 quart size for this recipe to ensure everything cooks evenly. Open the cans of corn and drain them thoroughly before adding them to the slow cooker. This ensures your dish doesn’t end up too watery. - Add the Dairy and Butter
Next, add the sharp cheddar cheese, Monterey jack cheese, whole milk, cowboy butter, and cubed cream cheese to the slow cooker. Make sure the ingredients are evenly distributed, and give everything a quick stir to combine. The creamy textures from the cream cheese and cowboy butter will create the rich base that gives this dish its signature smoothness. - Season the Dish
Now it’s time to add the flavor boosters: granulated sugar, garlic powder, kosher salt, and ground black pepper. Stir these into the mixture, making sure everything is evenly seasoned. The sugar may seem like an unusual addition, but it helps balance the savory elements and brings out the natural sweetness of the corn. - Cook the Corn
Cover the slow cooker and set it to cook on high for 1 hour or on low for 2-3 hours. Since the corn and cheese are already cooked, the goal here is to allow everything to melt together and become creamy. Stir the mixture halfway through the cooking time to ensure that the cheese and butter are evenly distributed. - Finish and Serve
Once the cooking time is up, stir everything together for one final mix. The corn should be tender, and the cheese should have melted into a smooth, creamy sauce. For a burst of color and fresh flavor, garnish with freshly chopped parsley before serving.
Notes
- Drain the Corn Well: When using canned corn, be sure to drain it thoroughly. Too much liquid can make the dish watery and prevent the creamy texture from developing properly.
- Adjust the Cooking Time: If you’re short on time, cooking on high will speed up the process. But if you prefer to prep earlier in the day, set it to low and let it cook slowly for a couple of hours.
- Check for Doneness: Since you’re working with a slow cooker, it’s essential to check that the corn is heated through and the cheese is fully melted. If the mixture seems too thick after cooking, you can stir in a little extra milk or cream to loosen it up.
- Avoid Overcooking the Cream Cheese: Cream cheese can break down if overcooked, so it’s a good idea to stir it in towards the beginning of the cooking time and let it melt slowly. Don’t let the dish cook for too long on high, as this could cause the texture to become grainy.
- Prevent Cheese Clumping: If you’re concerned about the cheese clumping or separating, consider grating it yourself rather than using pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents, which can affect the melting process.
- Prep Time: 10 minutes
- Cook Time: 1 hour