My husband. He's funny. There are very specific things that he becomes (for lack of a better word) obsessed about. He never lets our boys' fingernails or toenails get past 1/8 of an inch long (love this). Our spice cupboard is always perfectly arranged. The living room has to be rearranged every so often. And we always arrive at Thanksgiving dinner with multiple varieties of corn. This year "multiple" equalled four. Yes, friends, we brought FOUR types of corn to our Thanksgiving-Day feast. My mother-in-law gasped. "But we need options!" Dan exclaimed. We most certainly. Had options.
One of our feast-day corn options was my idea. "Let's throw everything into the crockpot! And let's make it creamy!" were my thoughts. Dan added: "We can do a spicy spin-off of that! And one with sausage!" Goodness gracious.
I literally put five minutes of effort into my version of creamy corn. It was a breeze and super yummy. I'd like to think that if everyone had voted, it would have been the most-liked corn option of the four. Next year we will bring voting cards.
Throw a package of frozen corn, cream cheese chunks, pats of butter, milk, salt and pepper into your crockpot.
Cover and set on Low heat. Cook for 3 hours, stirring occasionally. When 3 hours was up, I removed the lid and let the corn sit for 20 minutes or so. Then Dan packed everything up in our Thanksgiving Day cooler and we set out for our gathering so that we could unleash our corn options on unsuspecting family members.
If you are feeling saucy, add a diced jalapeño pepper (or two). We did this for half of the recipe (option #3) and it was delicious.
Enjoy! I hope you are all having a wonderful weekend!