Ingredients

  • 1 stick (8 tbsp or 1/2 cup) Butter, cut into small cubes
  • 8 oz Cream Cheese, cut into small cubes
  • 3/4 cup Whole Milk
  • 1 1/2 cups Shredded Cheddar Cheese
  • 1/4 lb Thin Sliced Deli Ham, cut into small cubes
  • 1/2 ea Red Bell Pepper, minced (seeds and pith removed)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 tsp Granulated Garlic
  • 58 oz (2 big - 29 oz cans) Cut Corn

Instructions

  1. Heat a 3 qt slow cooker on high and combine butter, cream cheese, milk, shredded cheddar cheese, sliced ham, red pepper, salt, pepper and garlic. Stir until mixture begins to melt.
  2. Open and drain cans of corn, then add them to the crockpot.
  3. Cook, covered, on high until heated through and cheese is melted (about 1 ½ - 2 hours), stirring occasionally.

Notes

  • This recipe calls for canned corn but frozen can also be used.
  • Be careful about leaving the cheesy corn in the crockpot for too long. The high heat can make the cream cheese grainy after a while.