Deirdre St John
Slow Cooker Creamed Corn
My favorite vegetable is corn. I could eat it for the rest of my life. So, when my mother found this recipe it became a tradition to make it every year for Thanksgiving.
This is the best corn dish I've ever tasted. My mouth is watering as I am writing this. I definitely need to make it more often because it is so effortless.
You don't need to have a slow cooker for this recipe. You can easily cook the creamed corn in a big pot, on low heat. In total, it takes about four hours and five minutes for the dish to be complete.
The ingredients you'll need:
8 ounces of cream cheese, cut into pieces
1 cup of whole milk
1/2 a cup of heavy cream
1/2 a stick of unsalted butter
3 tablespoons of granulated sugar
1 teaspoon of kosher salt
2 pounds of frozen corn
black pepper, to taste
Combine all of the ingredients in the slow cooker. Stir everything together. Cover and cook on low for four hours. At about three hours, it will completely come together - and look delicious ;). Let it cook for the full four hours for the best results. Add black pepper before serving.
Trust me when I say, this will be the best creamed corn you've ever tasted.