5 Ingredient slow cooker creamed corn

Side dish tonight, May 17, 2015
If you have the time, you’ll definitely want to make this side dish, I used

mascarpone which is the best cream cheese on the market ( I think ! )

8 servings
  • 48 ounces frozen corn, about 8 cups, thawed
  • ½ cup half and half
  • 10 ounces cream cheese, torn into chunks
  • 4 tablespoons butter (½ stick), sliced
  • 2 tablespoons sugar
  • kosher salt and freshly ground pepper
  • chives for garnish if desired
1) Pour half and half in a blender with 1 cup of corn and puree until smooth. In a 3 ½ to 4 quart slow cooker add the remaining ingredients.
Cover and cook over high heat for 1 ½ hours or low heat setting for 3-4 hours. Stir the corn to incorporate the melted cream cheese. Season with more kosher salt or pepper to taste and garnish with chopped chives if desired.

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