Reviewed: May 6, 2008

This was a huge hit with my husband and his his family.

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echo1051


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Reviewed: Mar. 13, 2008

I made this recipe for the first time last Easter. My whole family loved it, even my 7 grandchildren ages 13 to 2. My 8 year old grandaughter had a grandparents day at school and had to write something about their grandparents. My grandaughter said" My grandma makes the BEST CORN "! Everyone laughed. It's that good!!

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Dawn

	Home Town: Inver Grove Heights, Minnesota, USA
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Reviewed: Mar. 8, 2008

Yummy, but rich after a few bites, not something I can eat all of the time! Very tasty, but I followed other reviewers' suggestions and reduced the cream cheese and the sugar by half.

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NRIBLEY

	Cooking Level: Intermediate Home Town: Granite City, Illinois, USA
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Reviewed: Jan. 21, 2008

Cooked exactly as recipe was written. Corn was crunchy - used Pic Sweet White Corn maybe yellow would have been better. Following ingredients as written - the dish was too rich (for us). Tasted like too much cream cheese for our taste.

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JBEAZLEY


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Reviewed: Dec. 3, 2007

This was very tasty. You have to be a fan of cream cheese though for this one. It isn't one of those recipes where people ask you whats in it because as soon as you taste it you know! This may sound strange but the leftovers are fantastic on top of burgers. I make jalapeno stuffed burgers and put a scoop of this on top, and I've gone to heaven...

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EJsMommy

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Kenmore, New York, USA
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Reviewed: Nov. 27, 2007

Definately use less cream cheese, as suggested. I think the American cheese adds good flavor, so don't leave it out! It was a hit at Thanksgiving!

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CookinNurse

	Cooking Level: Expert Home Town: Greeneville, Tennessee, USA Living In: Nashville, Tennessee, USA
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Reviewed: Nov. 24, 2007

ABSOLUTELY DELICIOUS! I used 1 1/2 packages cream cheese and 1/4 cup sugar and left everything else the same. It did look like a big hunk of mess for the first few hours until all the cream cheese and butter melted nicely..then it turned creamy and I'l make again and again. Does make a ton though! Tastes better everyday to follow.

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cookiequeen

	Cooking Level: Expert Home Town: Brewster, New York, USA Living In: Dover, New York, USA
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Reviewed: Nov. 22, 2007

delicious!

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Kristen


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Reviewed: Oct. 23, 2007

This is soooooo good, I have added 1/2 cup of cream at times and it taste even better the 2nd or 3rd day as leftovers! Love this recipe.

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kehn

	Cooking Level: Expert
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Reviewed: Aug. 24, 2007

This one definitely gets my 5 star vote. I will make a few changes next time though, such as use less sugar and 1 less package of cream cheese. I may also cut the recipe in half because it made quite a bit. But it is delicious! Thank you mamamelton!

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Nandabear

	Cooking Level: Intermediate Home Town: Recife, Pernambuco, Brazil Living In: Round Rock, Texas, USA
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Reviewed: Aug. 3, 2007

This was great stuff! (My friend's 5 year old didn't like it-I don't think that she was accustomed to cream cheese.)-but all the grownups liked it.

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hotstuffswife


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Reviewed: Jul. 22, 2007

I modified this recipe by adding less cream cheese and a little more butter. It was very good. Next time I will use even less cream cheese. This recipe is rich, but delicious. It is a keeper!

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Denine


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Reviewed: Jun. 20, 2007

Awesome recipe - easy to make. I love the fact that I can throw it in my slow cooker and forget about it while I prepare the rest of my meal. It always gets raves when I make it. Thanks.

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SMRONEY

	Cooking Level: Intermediate Living In: Austinburg, Ohio, USA
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Reviewed: Jun. 4, 2007

My family eats this like it was candy. I use just one pkg of cream cheese and 1 1/2 sticks of unsalted butter. Leave the rest of the ingred. exactly as listed and this is the BEST corn ever. My kids will ask me at least once a week, "Mom, please can we have that yummy yummy corn?" It's so easy, I can throw it all in the crockpot, stir it once an hour and have the best side dish ever.

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Kabrimida


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Reviewed: Apr. 9, 2007

I loved this! Made it for Easter, complimented our southern style dinner so well. I expected it to be good, but t was better.

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jonesy405


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Reviewed: Apr. 9, 2007

I've made this three times so far for parties, and everyone loves it. It is very rich, but worth the calories! And it's very simple. I use a combination of white sweet corn and yellow corn. I made it at night, refrigerated it, and then started heating it the next day. It seems to be a hard recipe to mess up!

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Subyruby

	Cooking Level: Beginning Home Town: Seattle, Washington, USA
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Reviewed: Apr. 4, 2007

The only change I made was to omit the sliced cheese - just sounded kind of yucky. Loved the recipe! Took it to a potluck today, and got requests to bring in copies in the morning - thanks

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WHIRSCH


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