The inputs are simple, inspired by the oh-so-satisfying archive of Bluebonnets & Brownies. Dump 4 pounds of frozen sweet corn into the crock pot. I used a can of unfrozen kernels, so if that’s the route you go, make sure to drain it well.
Then in no particular order, add in 16 ounces of cubed-up of cream cheese, 4 ounces of salted butter, a three-quarter cup of heavy whipping cream, four tablespoons of sugar and a pinch of salt and pepper.
Mix it up a bit, put on the crock pot lid, and let it simmer away. We offered on the side dry dill, paprika, garlic salt and black pepper so guests can season to taste.
The end result shouldn’t be watery. Just let it simmer further if it’s not as silky as you’d like. It’s so easy and such a crowd favorite that it”s a side worthy of an appearance beyond Thanksgiving.