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Crockpot Cream Corn garnished with
fresh parsley |
My mother, Phyllis Newell first tasted this at a party when she still lived in Stafford, Kansas. Of course, she asked for the recipe and it has been appearing on her table ever since. She often doubles the recipes for holiday and family gatherings. Recently I made it for an office party and it was a big hit — gobbled up almost instantly!
Crockpot Cream Corn
20 oz. frozen corn
1/2 stick (4 tablespoons)
butter or margarine
1 (8 oz.) pkg. cream cheese
2 tablespoons granulated sugar
1/2 teaspoon salt
Place all ingredients in crockpot, set on LOW and cook for at least 4 hours.
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| Ingredients in crockpot, ready to be cooked. |
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