Slow Cooker Creamed Corn
Ingredients
4 pounds frozen sweet corn
16 ounces cream cheese, cut into pieces
4 ounces (1 stick) unsalted butter
3⁄4 cup heavy cream
4 tablespoons sugar
1 teaspoon freshly ground black pepper
1⁄2 teaspoon salt
Instructions
1. Place all ingredients in slow cooker. Cook on LOW for 4 hours. Stir well and serve.
Comments
This recipe is from Bluebonnets and Brownies. I admit, I love creamed corn. I only want it about once a year, but I’ve been looking for a good recipe for that yearly craving for a very long time. It seems like most every recipe I’ve found requires canned corn or canned cream corn and I am not interested in eating, or cooking with, either of those things.
This recipe, however, called for no strange ingredients and was awesome. It was everything I wanted, creamy, warm, filling, great corn flavor. Fantastic. Art actually had multiple servings, which shocked me because he wasn’t expecting to like it at all. If I wasn’t so attached to the dishes I currently serve at Thanksgiving, this recipe might almost make the menu.
Take note that it is a HUGE recipe with the 4 pounds of corn. I put about half of it into the freezer. You might consider halving things if 4 pounds of corn would be a ridiculous amount for your family.
The corn is shown here with “random steaks.” Art grilled up some mock tender steaks as well as a flat iron from the CSA. All were scrumptious with just a bit of Weber Garlic and Herb seasoning.
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