In a large bowl, mix together your chive and onion cream cheese with your Italian dressing mix until completely combined.
Gradually stir in your frozen corn until it is all well coated in the cream cheese mixture.
Put your corn mixture in a lightly greased 4 quart slow cooker.
Cover and cook on low for 3 to 4 hours or high for 1.5 to 2 hours, stirring once or twice during cooking.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.