My family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn will ask for a second helping. —Mary Ann Truitt, Wichita, Kansas
- 3 packages (16 ounces each) frozen corn
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, cubed
- 1/4 cup butter, cubed
- 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons sugar
- 6 slices process American cheese, cut into small pieces
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until heated through and cheese is melted, stirring once. Yield: 12 servings.
Originally published as Cheesy Creamed Corn in Quick Cooking July/August 1998, p21
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