Wednesday, November 13, 2019

Slow Cooker Creamed Corn

 Ok, so, once again, I'm turning to my trusty slow cooker for an easy Thanksgiving side dish. I knew I wanted to find a slow cooker creamed corn recipe, but wasn't sure which direction to go. Something cheesy and gooey? maybe. Something Southwest-ish with jalapenos? Hmm.. not sure. I needed to find the RIGHT recipe. So I started googling, and immediately noticed that I kept finding this one over and over... it's on MANY websites and frankly, I don't even know whose it is. (The FIRST found it on a blog called Damn Delicious, so I'll give them the credit.) I thought, well, if so many bloggers love this recipe enough to post it, then it much be good enough to try. And it looked easy enough so I went with it! 
 Well, Holy Thanksgiving, Batman, it's amazing! It's creamy and rich and just sweet enough. It's also stupid easy to make and it frees up your oven and stove top. It's verything you need in a Thanksgiving recipe, right? So basically, if you can open a can of corn, you can make this recipe. This is definitely the RIGHT recipe!!

3  15oz cans whole kernel corn, drained
1 cup milk
1 tbs sugar
1/4 tsp pepper
8 oz cream cheese, cubed
1 stick unsalted butter, cut into slices

 Place corn into a slow cooker. Stir in milk, sugar, and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately or keep warm until you're ready to serve.

You can also use fresh or frozen corn instead of canned, yellow or white, all good.
I added a few chopped scallions on top, just for a little pop of color, but that's completely optional.
I thought about adding a can of cream style corn, because why not? I figured how can that not be good? Maybe next time!

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