Think of the joy of being at a state fair and receiving that buttery, shiny warm corn on the cob. Isn’t it just delicious? Well, this is even better because it is easier to eat and nothing goes to waste. But anyway, I have been making creamed corn in the crock pot for years now. It is easy and saves so much time and never fails me.
Is this not just the perfect recipe for not only Thanksgiving but any meal? Make a big batch and freeze it or just reheat it whenever you’d like some. It’s easy, convenient and delicious, too!
Ingredients
20-30 oz of frozen corn
1 Philadelphia cream cheese 8 oz
½ cup Land O’ Lakes butter
½ cup Land O’ Lakes milk or half half
1 tablespoon Domino sugar
1 teaspoon Morton salt (or to taste)
½ teaspoon of pepper (or to taste)
Instructions
Put all the ingredients in the crockpot. Cook on high 2-4 hours or low 4-6. Stir after about an hour.
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Quick Tip: Use less salt for canned corn, and more for frozen. Play with it until you find what you love.