Creamed Corn Recipe
- 2 packages (one 16 ounces, one 10 ounces) frozen corn
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened and cubed
- 1/4 cup butter, cubed
- 1 tablespoon sugar
- 1/2 teaspoon salt
- In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving. Yield: 5 servings.
Reviews for Creamed Corn(10)
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I wish you could give this more than 5 stars! My girls would eat this 3 meals a day, 7 days a week.
We had this dish for Thanksgiving and everyone loved it. It's a keeper! Like an earlier reviewer, I added a can of chopped green chilis. It added a little more flavor. I will use two cans next time.
At first, I thought it tasted too heavily of cream cheese, but after cooking, the end product was wonderful! Everyone loved it, even those who weren't fond of cream cheese. It's my new Thanksgiving tradition.
Was gone so fast. Just perfect for any side dish.
Wanted to make Ramen Corn Chowder, but had no can of creamed corn only frozen, but I did have 8 oz. of cream cheese, so I made this instead of using canned, then I just added the rest of the ingredients to the crock-pot and let it cook on high for another 2 hours. Wonderful Inexpensive Easy Family Meal!