Total TimePrep: 5 min. Cook: 3 hours
- 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.
Nutrition Facts3/4 cup: 289 calories, 24g fat (15g saturated fat), 69mg cholesterol, 414mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 5g protein.
Aug 2, 2019
I was given this recipe while living in Oklahoma but with two differences.....we use white shoepeg corn (canned) instead of yellow and add a 4-oz can of diced green chiles. I always bake mine uncovered about 30 min at 350. This dish is ALWAYS on our Thanksgiving and Christmas dinner tables!
Aug 2, 2019
Have not made it yet but it sounds good. I would probably use the frozen cream corn instead of the regular and add bacon and some onion to it. I have a really good recipe for corn using jalapeno cornbread in it. Will give this a try though using the cream corn.
Dec 26, 2018
This was good, although a bit rich. I did not use a crock pot, but instead used the stovetop.
Dec 24, 2017
We add one small can of diced green Chile. Gives it a bit of a kick
Nov 27, 2017
Great corn recipe!! Made it for a family get together and everyone loved it. Emailed the recipe to 3 people the next day! Definitely a keeper. Joyce Moynihan, Volunteer Field Editor
Sep 14, 2017
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.
Sep 4, 2017
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.
Sep 6, 2016
Very good and so easy to make!
Jan 1, 2015
My family really liked how creamy it was. I love cream cheese and so does all of my family.
Nov 27, 2014