Ingredients
16 oz fresh or frozen corn kernels
½ cup unsalted butter
8 ounces light cream cheese (or regular cream cheese)
8 ounces light cream (or heavy cream)
2 tbsp of Dixon Farm Flavorings (Original or Low Sodium)
4 ounces of parmesan cheese
(Note: you can double this recipe for a full crockpot)
Instructions
Stir together the butter, light/heavy cream, cream cheese, and Dixon Farm Flavorings (you will achieve the best results when the butter and cream cheese are at room temperature. You can also add more DFF if you want a bolder taste.)
Place the mixture in the crockpot and stir in the corn.
Mix well and cook on low heat for 3 hours, stirring occasionally.
Add the parmesan cheese to the top and allow it to simmer for another 15 minutes.
