Nancy: I just wanted to share a recipe for a GREAT side dish that I got from my Aunt Alice in Newton, KS when I was looking for a scalloped corn recipe. I made this for the first time as a side dish for Thanksgiving dinner and it is so simple and so good that I wanted to make sure that all of our Nancyland family has access to it.
Mr. Myron Drinkwater - Lake Forest, CA

Crock Pot Cream Cheese Corn

2 (16 oz) pkg frozen whole kernel corn
1 (8 oz) pkg cream cheese, cut into 1/2-inch cubes *
1 stick (1/4 lb) butter, cut into 1/2-inch cubes
salt and ground black pepper to taste (about a tsp each)
1 tsp granulated sugar (optional)

* For ease in cubing the cream cheese, place it in the freezer for 30 to 45 minutes to get it firm.

Place the frozen corn in the bottom of a crock pot. Add the cubed cream cheese and butter, cover and cook on LOW heat setting for 6 to 8 hours. After four hours, add the seasonings and sugar, if using, and stir well. Stir every 30 to 45 minutes after the first 4 hours of cooking. Serve hot directly from the crock or transfer to a serving dish. Yield: 8 to 10 servings.

Cook's Note: I used 2 packages of corn that were a combination of white and yellow corn and the presentation of the two colors was impressive, or so I thought.

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