The Best Slow Cooker Cream Corn

SUBMITTED BY: mamamelton PHOTO BY: Nandabear

"This is the best, easiest slow cooker cream corn. It's very rich, not diet food, but is always such a big hit I have to tell everyone how to make it! You may want to half this recipe for a smaller family, but this is excellent leftover a day or even two."

PREP TIME	5 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 5 Min

SERVINGS & SCALING

Original recipe yield: 20 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 (16 ounce) packages frozen corn kernels
3 (8 ounce) packages cream cheese, cubed
1 cup butter, cut into pieces
1/2 cup white sugar
6 slices American cheese
1/2 cup whole milk

READ REVIEWS (52)

DIRECTIONS

In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

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REVIEWS

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Reviewed on Jan. 21, 2006 by LYNN1953

I have been making this for years. People tell me that this is the best corn they've ever eaten! You can't really tell there is cheese in it but it is so delish. It's great for potlucks and family get-togethers.

12 users found this review helpful

Reviewed on Mar. 4, 2006 by AMSTUBBS

This was AWESOME. I used fresh corn cut from the cob (8 ears) and used 1/3 of the rest of the ingredients. I also cooked everything on the stove top to make it faster. The corn was still nice and crunchy after I let it simmer for about 30 min. The flavor was amazing. I'll have to try the slow cooker kind next time we have a meal at church. Thanks for the great recipe.

10 users found this review helpful

Reviewed on Feb. 12, 2006 by CMac

This was delicious. I used cheddar cheese instead of American and added cubed ham to make it a one dish meal. My family loved it. I then used the leftovers in my cornbread recipe and it turned out great too!

6 users found this review helpful

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