Think of the joy of being at a state fair and receiving that buttery, shiny warm corn on the cob. Isn’t it just delicious? Well, this is even better because it is easier to eat and nothing goes to waste.

Check out what my friends over at The Semisweet Sisters have to say about this recipe:

“Just dump everything in the crockpot and serve after a few hours. My only tip is to push any little pieces of corn that are stuck to the sides down into the mixture so they don’t burn. This is great reheated also.”

 

Is this not just the perfect recipe for not only Thanksgiving, but any meal? Make a big batch and freeze it or just reheat it whenever you’d like some. It’s easy, convenient and delicious, too!

Ingredients

20-30 oz of frozen corn

1 Philadelphia cream cheese 8 oz

½ cup Land O’ Lakes butter

½ cup Land O’ Lakes milk or half half

1 tablespoon Domino sugar

1 teaspoon Morton salt (or to taste)

½ teaspoon of pepper (or to taste)

Instructions

Put all the ingredients in the crockpot. Cook on high 2-4 hours or low 4-6. Stir after about an hour.

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Quick Tip: Use less salt for canned corn, and more for frozen. Play with it until you find what you love.

Thanks again to The Semisweet Sisters for this amazing recipe.