Ingredients:

  • 225 g cream cheese, full-fat block, cubed
  • 55 g unsalted butter, cubed
  • 120 ml whole milk
  • 1.8 kg frozen whole kernel corn (do not thaw)
  • 225 g shredded sharp or medium cheddar cheese
  • 115 g Velveeta (or similar processed cheese), cubed
  • 1 tbsp granulated sugar
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp chopped fresh chives or parsley (optional, for garnish)

Instructions:

  1. Into your 3.5 to 6 quart slow cooker, add all of your prepped ingredients: the cubed cream cheese, cubed unsalted butter, whole milk, the 1.8kg of frozen whole kernel corn (no need to thaw it!), shredded cheddar cheese, cubed Velveeta, granulated sugar, garlic powder, onion powder, salt, and freshly ground black pepper.
  2. Stir all ingredients thoroughly until well combined. Adding everything at once and stirring thoroughly ensures an even distribution of the cheese and seasonings, which is critical for a homogenous, velvety sauce.
  3. Cover the slow cooker and cook on HIGH for 2 hours, or on LOW for 4 hours. Stir once halfway through the cooking process if possible, to ensure even melting and distribution of ingredients.
  4. Once cooked, the cheesy corn bake should be creamy, velvety, and heated through. Stir well before serving. Garnish with fresh chives or parsley, if desired.