• 6 cups fresh Certified SC corn kernels (about 67 large ears)
  • 1 8-ounce package light cream cheese
  • ½ cup unsalted butter
  • ½ cup Certified SC milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • Pinch of nutmeg
  • ¼ teaspoon Colman’s dry mustard


  1. Cut corn kernels from the cob and set aside.
  2. 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.
  3. 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).
  4. Remove about 1¼ cups of the cooked mixture and place in a deep bowl. Using a blender, pulse until the corn has been slightly pureed. Pour the pureed mixture back into the corn mixture and stir to combine.
  5. Serve immediately.