This stuff is good. I mean real good.

Who doesn’t love cream corn? And this one? Well THIS one? It’s good. Real good.

It’s the perfect side for just about anything. It adds a nice sweetness to roasted chicken and meatloaf and breaks up the monotony of a pork chop.

You can dress this baby up or dress it right back down. It’s comfortable enough to slide on blue jeans and a burger and fries and sophisticated enough to slip on a red strapless dress and lie beneath a mound of beautifully pan seared sea scallops.

No matter what your mood, this one can make some dreams come true right here.

Crockpot Cream Corn

• 3 bags frozen whole kernel corn
• 3 8oz. packages cream cheese, cut into cubes
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 cup butter or margarine, melted
• 1/4 cup sugar
• 2 tsp. salt
• 1/4 tsp. pepper
• Crumbled bacon
• Diced Scallions or Cilantro

DIRECTIONS:

Place corn in bottom of slow cooker. Cube cream cheese and place on top of corn. Add remaining ingredients, reserving bacon, scallions and cilantro for serving. Cook on high for 2-3 hours stirring well once after two hours.

Life is too short to eat ugly food y’all.

This recipe was proudly featured in Taste of Home Magazine!