- 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 forCreamy Corn
"It was so creamy and delicious! I love cream cheese and corn. Put them together and it's HEAVEN! Will definitely make again. I added more pepper because I love pepper."
"It was a little plain. The second time I made it I added 1/2 cup of Parmesan cheese, some crumbled bacon and a caramelized onion. Now I like it much better."
"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."