Every time my mom calls to ask what special dish my family would like to have for our annual Thanksgiving (or Christmas or any other holiday for that matter) dinner I don’t have to be able see her to know that she cringes as my answers is unfailingly “Cream Cheese Corn!”. She wanted to try something new this year I’m sure!! But of course she agrees since that’s what makes all her kids and grandkids happy. When we dig around long enough in her bottomless recipe drawer we find the cookbook with the recipe printed under my grandmothers name in her now yellowing and faded church cookbook. But we’ve made it so many times we don’t need to look at the recipe anymore. We’ve made our little adjustments here and there, but overall it’s such a simple and comforting dish that we just keep coming back to it again and again.
This is a twist on that basic recipe – still simple and delicious but adding just a bit more depth and flavor so that it can become a showcase of a regular week night dinner or a fabulous side to serve for company.
- 16 oz package frozen corn
- 2 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup heavy whipping cream
- 1 tablespoon fresh chives finely chopped
- 2 tablespoons shallots diced
- 1 clove garlic minced
- Add all ingredients to crockpot (I used a 1 1/2 quart - you can double (or triple!) the recipe for a larger crockpot)
Set on low for 4 - 6 hours or high for 2-4 hours. Once it starts to warm up, give it a little stir to ensure it all melts together.
I don't recommend cooking this on high if you won't be around at all to stir it. It will end up scorching a bit on the sides.
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