I received this recipe when I took the Titus II class at Christ Community Church.
- Carbohydrate 2.25167813146835 g
- Cholesterol 7.62578125971671 mg
- Fat 2.87687031616569 g
- Fiber 0 g
- Protein 0.0301484375384149 g
- Saturated Fat 1.82195875232153 g
- Serving Size 1 1 Serving (6g)
- Sodium 20.4300000260317 mg
- Sugar 2.25167813146835 g
- Trans Fat 0.201391562756611 g
- Calories 34 calories
Step-by-step
- Combine all ingredients in a crock pot and cook on low for 4 hours.
Cream cheese dictates the structural success of this dish by providing the stabilizing proteins and moisture necessary to bind the loosened starches released from the corn kernels during a long thermal hold. When frozen kernels thaw directly in dairy fat without prior blanching, their internal moisture escapes gradually, marrying with the melting butter and softened block cheese rather than pooling at the bottom of the crock. Utilizing a slow cooker set to low for exactly four hours maintains a gentle, steady heat that prevents milk solids from scorching while thoroughly melting the dairy components into a homogeneous sauce.
Transforming Day-Two Leftovers
Chilled cream corn develops a dense, firm texture overnight as the butter and cream cheese solidify in the refrigerator, opening up distinct culinary possibilities beyond simple reheating. Thickened starches make this mixture an ideal base for quick savory corn fritters; simply fold in one beaten egg, a quarter cup of flour, and a pinch of baking powder before dropping spoonfuls into a skillet heated to 375 degrees Fahrenheit with a thin film of neutral oil. Alternatively, thin the chilled leftovers with warm chicken or vegetable stock at a one-to-one ratio to build a swift chowder, enriching the pot with diced potatoes and leftover roasted poultry.
- Prevent scorching by ensuring the cream cheese is fully cubed rather than added as a single block, which promotes even melting before the edges reach burning point.
- Store leftovers in an airtight glass container for up to four days in the refrigerator, pressing a sheet of plastic wrap directly onto the surface to prevent a tough skin from forming.
- Reheat portions gently on the stovetop over medium-low heat while stirring constantly, adding a splash of whole milk if the sauce tightens up too much during the process.
