My mom and I have tried numerous cream corn recipes to try to replicate the taste and texture of my grandmother’s version. This is the recipe we now use each Thanksgiving.


  • 20 oz frozen corn
  • 1/2 cup butter
  • 8 oz pkg cream cheese
  • 1.5 Tbsp sugar


  • Cook on low in Crock-Pot for 4 hours, stirring occasionally, until ingredients are well blended
  • For large Crock-Pot, double or even triple ingredients