Servings: 6 to 8 servings
- 1 40- oz pkg frozen whole kernel corn -OR- 12 ears fresh corn shucked & silks removed, cut off the cob
- 2 8-oz pkgs cream cheese, cubed
- 2 cups whipping cream
- 1 stick butter melted
- 3 tablespoons flour
- 1/3 cup sugar
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
In a large skillet over medium-high heat, melt butter.
Whisk in flour and cook for about a minute, do not brown.
Whisk in cream, then cubed cream cheese.
Cook over medium-high heat, stirring often until all of the cream cheese is melted and incorporated.
Stir in sugar, salt and pepper.
Stir in all of the frozen corn and mix to coat.
Slow Cooker Method:
At this point you can put all of the corn mixture into a large slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring a few times during the process to prevent the sides from burning.
Pour all of the corn mixture into an extra large, greased baking dish. Spread evenly.
Bake at 350 degrees for 30 to 45 minutes or until hot and bubbly.
If Using Fresh Corn:
Cut corn from cob and scrape with the back of a knife to get the “milk” out and stir it into the cream mixture.