Ingredients
8 slices bacon
5 (15-oz.) cans corn kernels, drained
1 c. milk
1 tbsp. sugar
Kosher salt
Freshly ground black pepper
1 oz. (8-oz.) block cream cheese, quartered
1/2 c. (1 stick) butter, cut into tablespoons
Thinly sliced green onions, for garnish
Preparation
Step 1In a nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. Step 2In a slow cooker, add corn, 3/4 of the cooked bacon, milk, and sugar and season with salt and pepper. Stir until combined, then top with cream cheese and butter.Step 3Cover and cook on high for 2 hours or low for 6 hours, stirring well after 1 hour.Step 4Garnish with remaining 1/4 of cooked bacon and green onions before serving.
This recipe is genius because it literally allows you to fry up some bacon and then dump it into your slow cooker along with canned corn, milk, butter, cream cheese, and a pinch of sugar.
