Crock Pot Cheesy Corn

A little while ago I posted a recipe for Jack Stack Baked Beans.  You'll recall from that post that Jack Stack Barbecue is one of Kansas City's finest barbecue restaurants.  In my world it's in the top three of all time.  Well, they also have a delicious little crock of goodness at Jack Stack called Cheesy Corn Bake.  Oh. my. word.  It is so good.  This is a copycat recipe that (in my opinion) comes close to the original.  AND, you can make it in the crock pot (happy dance!)  Enjoy!

Crock Pot Cheesy Corn (Shelly Redmond)

2 (16 oz.) bags frozen corn
1 (8 oz.) package light cream cheese 
2 c. shredded Velveeta cheese
4 T. unsalted butter 
4 oz. diced ham
1/2 t. garlic powder
1 t. salt
1/2 t. black pepper
2 T. water or skim milk

Place corn in a crock pot that has been sprayed with cooking spray.  Put the rest of the ingredients on top (do not stir) and cover.  Cook on low for 2-4 hours, stirring occasionally until the corn is heated through and the cheeses and butter are melted.

If you want to make this ahead and reheat it you may need to add a little extra water or milk to thin it to your desired consistency.

10 servings (210 calories each serving) according to my calculator on loseit.com