Servings: 6 - 8Prep Time: 10 -15 minutes Cook Time: 4 hours
20 oz. package(s) frozen corn
1 stick (1/2 cup) unsalted, sweet cream butter
1 (8-oz.) package cream cheese in block
Seasoned salt and black pepper to taste
1 1/2 Tbsp. sugar (optional, if you like it sweet)
Place frozen corn in a crock pot. Cut the stick of butter into 1/2-inch pats and place on top of frozen corn. Add salt and pepper to taste. Place block of cream cheese on top and cover. Cook on low in crock pot about 4 hours, stirring occasionally, until ingredients are well-blended and hot. Check the seasoning and add seasoned salt and pepper, if needed.
For large crock pots and a large crowd, just double or triple the recipe!
Categories: Crock Pot, Crowd-Size, Potluck, Vegetables
Submitted by: sobelle on June 4, 2010
Dede ~ wvhomecanner says:
I made this today for my family reunion. There was very little left and there was a LOT of food. DELICIOUS!!
On July 3, 2010 at 7:10 pm
Tow Lady says:
This is awesome! I made it a couple of weeks ago, and we’re having it again tonight…my husband fell in love with it! He asked me yesterday if I would “fix that creamy corn stuff you got off that Chicken website that you’re addicted to”, lol!!!
On September 15, 2010 at 9:52 am
Ladies, I’m SO glad you and your family and friends enjoyed the recipe! It is one of my tried-and-true favorites…one which will not keep you in the kitchen all evening cooking it! My husband and father-in-law just about hurt themselves the first time I made it, they ate so much. Thank you for taking the time to review the recipe…I’m so glad you like it!
On September 15, 2010 at 2:35 pm
This sounds incredibly good…I just have to make it for my husband! I bet that if you made it half frozen limas and half frozen corn, it would make a wonderful succotash, too 🙂
On November 13, 2010 at 11:06 am
Jan Jones says:
Hi, Thank you so much for posting this recipe. It is a great tasting recipe and ohhhh so very easy to put together. NO labor involved at all and watch out because it will not last long once you take that lid off and serve it up, better make a double or even triple recipe. It is great reheated and does not lose its texture or creamy coating like some that break down with cooling and storing. I found it to be a perfect side dish and will be making it again, I am thrilled with the compliments I received on this last night. Again many thanks for sharing.
On November 20, 2010 at 8:32 pm
I made this tonight and its really good! And not only do I think this method would work for succotash, I think it would work for creamed peas and carrots, or for creamed new potatoes and peas, too.
On December 6, 2010 at 6:00 pm