Total TimePrep: 5 min. Cook: 3 hours
Wonderful side to just about any meal. The only addition I made was jalapenos for a little kick. In a pinch I've made this on the stovetop as well. It's versatile, tasty, and I usually have the ingredients in my fridge!
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!
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.
This was good, although a bit rich. I did not use a crock pot, but instead used the stovetop.
We add one small can of diced green Chile. Gives it a bit of a kick
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
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.