10 ounces Queso Fresco (finely grated or broken into small crumbs)
½ cup grated Parmesan
2 tsp Garlic salt (coarse ground with parsley)
¼ cup white sugar
Garnish: Salt to taste, smoked paprika, and chopped fresh parsley or dried parsley
Instructions
In a Crock-Pot Slow Cooker, combine corn, cream cheese, sour cream, queso fresco (grate or crumble into very small pieces), parmesan, garlic salt, and white sugar. Stir to combine.
Cook on high for two hours. Once cooked, stir and salt to taste and add chopped parsley or dried parsley if desired.
Recipe by Dining with Alice at https://diningwithalice.com/sidedish/crock-pot-slow-cooker-creamed-corn/