- 6 cups frozen corn (about 32 ounces), thawed
- 1 package (8 ounces) cream cheese, cubed
- 1/3 cup butter, cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving. Yield: 8 servings.
Reviews for Creamy Corn
"Very good and so easy to make!"
"My family really liked how creamy it was. I love cream cheese and so does all of my family."
"Unfortunately this is the first recipe I have tried of Taste of Home, which I personally did not like. My BF said said "It was alright" and two friends they did not like it. How ever, my nephew said he liked it."
"I made this for Thanksgiving. It was just ok. My family would have preferred plain corn with butter, salt and pepper. The cream cheese did not give the expected flavor."
"My family loves this recipe. I often substitute canned corn for the frozen and bake it in the oven for 45 minutes or until bubbly all the way through. It has become a favorite!!"
"we didn't like it at all. won't make it again."
"This is great to double for larger crowds. Wonderful any time of the year!"
"Delicious!!! Used fresh corn right off the ear, unsalted butter and made it on the stove instead of the crock pot. Just cooked until cheese and butter were melted and everything was heated through."