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Creamy Corn for a Crowd

(12 Votes)
4 Hr

This Creamy Corn for a Crowd is a breeze to make and is definitely included among our favorite slow cooker potluck recipes! Don't be surprised that the cream cheese still retains its block shape after 4 hours of's very soft and blends easily when stirred.

What You'll Need:
  • 1 (32-ounce) bag frozen whole kernel corn
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 (8-ounce) package cream cheese
  • 1/2 cup butter
What To Do:
  1. Place corn in a 4- to 5-quart slow cooker. Sprinkle corn with salt and sugar; drizzle with water. Place cream cheese and butter on top of corn mixture (do not stir).
  2. Cover and cook on LOW setting 4 hours. Stir well before serving.

Garnish with bacon bits for an extra-special taste.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Except I use milk not water, I have been making this since 8th Grade Foods class 43 years ago. It is the only way my mother likes corn. One year I suggested an alternative to this side for Christmas my older sister pitched a fit. Good thing it is both well liked a breeze to make.

This is the BEST corn I've ever had! The only change I made was adding more corn because it was too much cream cheese so next time I will only use half. Leftovers were just as good the next day. Definitely add the bacon, that's what makes it so DELISH!

hey you!!! gonna try it today thank you so much ms.barkery!!!!

I have a friend who makes this and adds jalapeno peppers to it. It is DELICIOUS. I don't know how much she adds so it would have to be to your taste.

ok to double recipe without any changes?

You can double the recipe without any changes!

Can this be made in another manner other than the slow cooker?

Yes! You can make this in a skillet on the stove. Just heat the cream cheese and other ingredients until melted and then stir in the corn. Enjoy!

Absolutely great! Will make this again for sure.

I have made this several times and everyone always enjoys it. I go exactly by the recipe only use milk in place of the water.

I have made this for several years for Thanksgiving and or Christmas dinner. I use milk in place of water. Always a big hit and never any leftovers!

Based on Proudmommy's suggestion, I used 6 oz of cream cheese and 6 tbsps. of butter and this was delicious. I served it for Thanksgiving dinner without testing out the recipe first, usually not a good idea, but all of my guests (14 in all) raved about how delicious the cream corn was. This was much better than anything served in a can. I will have to decide if I will cut back the recipe for everyday dinners or save the recipe for special occasions.

Me and the hubby thought it was a little too creamy and buttery for our taste. We loved the taste of it but next time, we will cut down the amount of butter and cream cheese in half. Should still be delicious and more figure-friendlyish :)

Add a can of diced chiles to this recipe for a real southwestern kick! YUM! :)


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