Slow Cooker Honey Butter Corn

This Slow Cooker Honey Butter Corn is the perfect easy side dish, delivering sweet, rich flavor with almost no effort. Crucially, frozen corn is slowly cooked with a luxurious blend of honey, unsalted butter, and cream cheese. The addition of dried minced onion and garlic powder balances the sweetness, making this creamy honey butter corn an irresistible accompaniment for any holiday meal or barbecue.

Ingredients and What You’ll Need

• Frozen corn: Two pounds; the convenience of frozen corn makes prep incredibly easy.
• Honey: Adds the essential sweetness and a sticky glaze texture.
• Unsalted butter: Cut into pieces; it contributes richness and helps melt and distribute the flavor.
• Cream cheese: Cubed; melts into the mixture to create the signature creamy texture.
• Dried minced onion, Garlic powder, Salt, and Black pepper: These seasonings are added for depth, balancing the sweetness of the honey.
• Chopped fresh parsley or sliced green onion: Optional; used as a fresh garnish for color and brightness.

How to Make Slow Cooker Honey Butter Corn

This is a simple "dump and cook" recipe that requires occasional stirring to blend the creamy ingredients.

1. Assembly and Initial Cooking

All ingredients are placed into the slow cooker and stirred before cooking.

1. Combine Ingredients: Add the frozen corn, honey, unsalted butter, cream cheese, dried minced onion, garlic powder, salt, and black pepper to the slow cooker.
2. Stir: Stir the ingredients to combine.
3. Cook: Set the slow cooker to low heat and cook for 3-4 hours.

2. Finishing and Serving

The corn is stirred occasionally to ensure creaminess, then seasoned before serving.

1. Stir Occasionally: Stir occasionally to ensure the cream cheese and butter melt evenly and coat the corn well.
2. Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
3. Serve: Serve warm, optionally garnished with chopped fresh parsley or sliced green onion. Enjoy!

Tips and Notes

• Stirring: Stirring occasionally is essential for this recipe. It ensures the cream cheese and butter melt evenly and fully coat the corn, creating a uniform, creamy sauce.
• Heat: Cooking on low heat for 3-4 hours is ideal. This slow, gentle heat allows the corn to fully heat through and the creamy ingredients to melt without scorching.
• Garnish: The optional fresh parsley or sliced green onion adds a necessary contrasting fresh flavor that cuts through the richness of the honey butter sauce.
• Substitutions: You can substitute whole milk or half-and-half for the cream cheese if you prefer a less thick, but still creamy, sauce.