The delicious Cream Corn


  • 2/3 cup half and half (cream and whole cream milk)
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 8 tbsp unsalted butter 1 stick, cubed this i used ancor or ellevire
  • 8 oz cream cheese cubed i used a local product call YUMMI, but you can use any.



  • Add corn to a slow cooker. Add half and half, sugar, salt, and pepper. Stir to combine.
    Top with cubed butter and cream cheese. (if you don't have a slow cooker at home, just use simple sauce pan on a low heat and close the lid while cooking)
  • Place the lid on the slow cooker and cook on high heat for 2 to 3 hours or low heat for 5 to 6 hours.
  • Remove lid and stir cream cheese and butter into mixture until combined. Taste to determine if additional seasoning is needed.
  • Place lid on the slow cooker and continue cooking for 15 minutes on high or until desired consistency is reached.
  • Transfer creamed corn to a serving dish and garnish with additional fresh black pepper and chives if desired.