Wednesday, July 17, 2024

CROCKPOT CHEESE CORN

3 pkgs (16-oz each) frozen corn

1 block (8-oz) cream cheese
1 cup shredded Mexican-blend cheese
1 stick butter, cut up
3 tbsp evaporated milk
3 tbsp water
2 tbsp sugar

Mix all the above ingredients together in a large mixing bowl until well combined.

Lightly spray a crock pot or slow cooker with nonstick cooking spray; pour the corn mixture into the cooker.  Place lid on cooker and cook on low setting 4 hours, stirring occasionally.  If the mixture becomes too dry, add a little more water.

Yield: approximately 8 servings.


file photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.