“If you’re afraid of butter, use cream.” Julia Child
This is the perfect side dish for holiday dinners and also pot-luck dinners and should appeal especially to anyone with a sweet-tooth. Easily reheated, it is just as good the second time around as a leftover. About the frozen corn … avoid using packages with their own butter sauce as it will make the final dish much too liquidy.
32 to 36 ounces corn, frozen
8 ounces cream cheese, cubed
1/2 cup turbinado sugar (brown sugar can be substituted)
1/4 teaspoon salt
1/4 cup butter, melted
Pour the frozen corn into crock pot (if thawed, be sure to drain it first). Add sugar. Add melted butter. Cube cream cheese into 1 inch pieces and add it to the crock pot. Cook on low for 4 hours or high for 2 hours. Add salt to taste before serving.