Thanksgiving Corn Recipe
This Thanksgiving Corn Recipe is so easy and super delicious! With both stove top and slow cooker options, this is a great side dish for the holidays!
Servings: 10
Calories: 239kcal
Ingredients
- 32 oz frozen whole kernel corn* 2 16-oz bags
- 8 oz cream cheese cubed
- ½ cup unsalted butter* cubed
- ½ cup heavy cream*
- 1 tbs sugar
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon pepper or more to taste
- ¼ teaspoon salt or more to taste
- Parsley or Thyme for garnish
Instructions
Stove Top Directions
- Combine all ingredients in a medium saucepan.32 oz frozen whole kernel corn*, 8 oz cream cheese, ½ cup unsalted butter*, ½ cup heavy cream*, 1 tbs sugar, 2 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon pepper, ¼ teaspoon salt
- Cover over medium-low heat for 10 minutes. Stir, then cook another 5-10 minutes until heated through. Garnish with chopped parsley and thyme.Parsley or Thyme
Slow Cooker Directions
- Combine all ingredients in a slow cooker.32 oz frozen whole kernel corn*, 8 oz cream cheese, ½ cup unsalted butter*, ½ cup heavy cream*, 1 tbs sugar, 2 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon pepper, ¼ teaspoon salt
- Cook over high heat for 2-2 ½ hours or low for 4-5 hours. Stirring a few times throughout the cooking.
- Garnish with chopped parsley before serving!Parsley or Thyme
Video
Notes
Tips and Tricks
• *You can also use canned corn; drain it before using.
• If you use salted butter, omit the salt in the recipe.
• If your corn mixture starts to boil, reduce the heat.
•*Milk can be used as a heavy cream substitute, but it won't be as creamy.
• Storage: Store leftover corn in an airtight container in the refrigerator for 3-5 days.
• Freezer: Store in a freezer-safe container for up to 6 months. Allow to thaw in the refrigerator overnight, then heat and serve.
• *You can also use canned corn; drain it before using.
• If you use salted butter, omit the salt in the recipe.
• If your corn mixture starts to boil, reduce the heat.
•*Milk can be used as a heavy cream substitute, but it won't be as creamy.
• Storage: Store leftover corn in an airtight container in the refrigerator for 3-5 days.
• Freezer: Store in a freezer-safe container for up to 6 months. Allow to thaw in the refrigerator overnight, then heat and serve.
Nutrition
Calories: 239kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 227mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.2mg