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Optional Add-ins:
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 teaspoon cayenne pepper for a spicy kick
Step-by-Step Instructions
1. Preparing the Corn
If using fresh corn, begin by shucking the ears and removing the kernels with a sharp knife. For frozen corn, thaw the kernels by placing them in a colander and running cold water over them. If using canned corn, simply drain and rinse the kernels.
2. Combining Ingredients
In a large mixing bowl, combine the corn kernels with heavy cream, shredded cheddar cheese, cream cheese, melted butter, and milk. Stir until all ingredients are well incorporated. The cream cheese should be softened to ensure it blends smoothly with the other ingredients.
3. Adding Seasonings
To the corn mixture, add sugar, salt, black pepper, and paprika. These seasonings enhance the natural sweetness of the corn and the savory flavor of the cheese. If you prefer a bit of heat, add cayenne pepper to taste.
4. Preparing the Slow Cooker
Lightly grease the inside of your slow cooker with butter or non-stick cooking spray. This prevents the cheese from sticking and makes cleanup easier.
5. Cooking the Corn
Pour the seasoned corn mixture into the slow cooker, spreading it out evenly. Cover the slow cooker with the lid and set it to low heat. Cook the corn for 3-4 hours, stirring occasionally to ensure even cooking. The cheese should melt completely, and the mixture should become creamy and thick.
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