Creamy Corn Recipe
- 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
- 1. 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.
3/4 cup: 289 calories, 24g fat (15g saturated fat), 69mg cholesterol, 414mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 5g protein.
Reviews for Creamy Corn
"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."
"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."