This dish is a great one to take when you have to take a side dish. First of all, who doesn’t like corn? Secondly, when you slather it with cream cheese and cheddar cheese, it can’t be denied. Then sprinkle bacon on it? OMG! This is the only way to eat corn. Even my little ones who refuse to eat veggies will gobble up bowls and bowls of this…if I let them. I love it for summer time BBQs because it’s done in a crock pot so you don’t have to warm up the house by kicking on the oven! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This Cheesy Bacon Ranch Crock Pot Creamed Corn recipe has all the elements to make it awesome.”
There is nothing more that you could possibly add to this dish to make it any better. It’s already perfect!
Ingredients
3 (16 oz) packages Bird’s Eye frozen corn, thawed
1 (8 oz) package Philadelphia cream cheese, softened
3/4 c. shredded Kraft cheddar cheese
1/4 c. butter, melted
1/2 c. heavy whipping cream
2 (1 oz) packets Ranch Seasoning
1 lb bacon, cooked & crumbled
Instructions
In a 5 qt slow cooker combine all ingredients, except bacon. Stir to combine.
Cook, covered, on low 3-4 hours or until warmed through and cheese is melted.
Stir after done cooking. Top with crumbled bacon. Serve.
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Quick Tip: You can toss the corn in frozen, just allow for a longer cooking time.
Thanks again to Julie’s Eats & Treats for this creamy and delicious recipe.