Slow Cooker Cheesy Creamed Corn Recipe

Happy 6th of July!

that's got to be a holiday somewhere, I'm thinking...
or we should make one up.

so you can eat corn with cheese.
or is it cheese with corn?

It probably doesn't really matter.

If you're on a diet, look the other way. This is some heavy corn, and it's stick-to-your-ribs comfort food. I ate too much, but I'm so happy I did, because I enjoyed every last bit--- including the two lonely niblets left stuck that I picked off before loading the plate into the washer.

The Ingredients.
serves 8

2 (16-ounce) packages frozen corn (no need to thaw)
2 (8-ounce) packages cream cheese
2 tablespoons white sugar
2 tablespoons water
4 slices American cheese, crumbled

The Directions.

Use a 4 to 6 quart slow cooker. Empty the corn packages into your slow cooker. Unwrap the cream cheese and put the blocks on top. Add sugar and water, and fold the American cheese slices a few times, then crumble it in on top.
Cover and cook on low until everything is all melty---about six hours on low in my 4-quart. If you're using a big cooker, it'll cook a bit faster---check after 4 hours on low.

Stir well before serving.

That's it?
yup!!

The Verdict.

I fed this to my 2 big kids, the neighbor's kids, and my grandma. It's a winner, and I plan on making it again for a backyard barbecue party next week.

you should make this.

and then go to the gym. :-)

for a lighter and less-cheesy version, you can make this one that I did back during my challenge.

ps: I finished The Help last night, and loved it. You've still got plenty of time to read before our July 15 book club party. It's a fast read!