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Crockpot Corn

February 13, 2012

Corn gets a bad rap sometimes. A “starchy vegetable,” yes, but still better than most food people eat.  It has a little fiber & protein, & it is a great addition to many recipes, like any soup, chilli, salsa, etc.  Or, one of my personal favorites in the summertime, grilled corn on the cob, yum.  Like most things in life, it’s all relative.

So, family recipe #4!  This one is so easy (like, really easy) & perfect for company. 3 key ingredients: corn, cream cheese & butter.  Add a little salt & pepper & you’re all set.

I always have a bag of frozen corn in my freezer to add to recipes as noted above.  This corn recipe calls for 1 pound of frozen corn, but you can very easily double it.  In fact, we usually do.  This recipe is on both the Thanksgiving & Christmas Eve menu at our house….you can add it to yours, too, but only if you’re looking for something easy 🙂


1 lb frozen corn
3oz light cream cheese
3 tbsp butter
salt & pepper, to taste


  • In a small crockpot, place corn, cream cheese & butter.  Cover on low for 4 hours or high for 2 hours.  Stir occasionally; season to taste with salt & pepper.

Printer-friendly Crockpot Corn

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