6 cups fresh corn kernels (about 6-7 large ears)
1 8–ounce package light cream cheese
1/2 cup (1 stick) unsalted butter
1/2 cup milk
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
Pinch of nutmeg
1/4 teaspoon Colman’s dry mustard
Cut corn kernels from the cob (see this easy method) and set aside.
In a large saucepan over medium heat, melt cream cheese and butter, and stir to combine. Add milk, sugar, salt, white pepper, nutmeg and mustard, stirring again to combine.
Add corn kernels to the pot with the cream cheese mixture and stir to coat. Pour entire mixture into a small slow cooker and cook on high for 2 hours (be careful not to overcook – the fresh corn kernels will lose their tenderness if overcooked).
Remove about 1¼ cups of the cooked mixture and place in a deep bowl. Using an immersion blender, pulse until the corn has been slightly pureed. Pour the pureed mixture back into the corn mixture and stir to combine.
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