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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Nicole

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: Intermediate

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

Cooking Level: Intermediate

Home Town: Southampton, New York, USA

Living In: South Lake Tahoe, California, USA

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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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Reviewed: Mar. 3, 2007

This was not bad, but really was too rich for my tastes. I suggest cutting back on the cream cheese considerably.

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Christy

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Reviewed: Jan. 31, 2007

I made this for Thanksgiving and Christmas and everyone loved it and asked for the recipe! The second time I made it, I only used 3 pkgs of corn (shoping mistake) and cooked a little longer on high... tasted even richer!

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casserolequeen72

Cooking Level: Expert

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Reviewed: Jan. 29, 2007

My family loved this! But, it was super rich...and thick! I ended up thinning it down at the end with about 3/4 cup milk. I'm thinking next time I'll halve the cream cheese and use heavy cream so it's still creamy but not as rich. After halving the sugar, it was still sweet, but not too. Overall, very good. Will make again. Thanks Mamamelton!

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KADELL22

Home Town: Charleston, West Virginia, USA

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Reviewed: Jan. 18, 2007

This recipe is delicious! I make it for every picnic or holiday, and I always get great reviews. I toss in a small can of green chiles to give it a kick and add some color. This recipe is a keeper!

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Danae Jones

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The Best Slow Cooker Cream Corn

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