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Crock Pot Corn

by on September 3, 2010 in Sides, Vegetables September 3, 2010 SidesVegetables
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Cream corn done right.

Ingredients

  • 2 pounds Frozen Corn Kernels
  • 16 ounces, weight Cream Cheese (low Fat Is Ok)
  • 1 stick Butter (margarine Is NOT Ok)
  • 2 cans (4 Oz. Size) Chopped Green Chilies
  • Salt And Pepper, to taste

Preparation

Dump all ingredients into crock pot (corn, cream cheese, butter, and chilies), layering as you go.

I have done this by chopping up the butter and cream cheese or leaving them in block form – either way works.

Put the lid on, set on High for about 2-3 hours. Stir every hour.

When cream cheese is melted and corn is bubbly, turn your crockpot to low until ready to serve.

Salt and pepper to taste.

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2 Reviews

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monet1 on 11.30.2010

Yummy! I made this for our Thanksgiving dinner and got rave reviews. Definately put in the green chiles, they weren’t hot, and the flavor was wonderful. I wouldn’t change a thing, unless you have fresh roasted Hatch green chiles instead of canned…I did and it was delish!

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snash33 on 9.27.2010

we love corn. my husband and i loved this recipe. it’s just the two of us, so i halved the recipe. i used the round tub of chive and onion reduced fat cream cheese and omitted the chilies. so easy! next time i might halve everything but the corn…i think this would be great for a potluck, if it could be kept warm.

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