Most Loved Slow Cooker Creamed Corn
Servings: 10 servings
Ingredients
- 2-3 Tablespoons sugar
- 1 teaspoon salt
- ½ stick of butter, (4 Tablespoons)
- 4 ounces cream cheese
- 1 cup milk, whole or 2%
- ½ cup half and half
- Pinch cayenne pepper
- 2 pounds frozen petite white and golden corn kernels, thawed (32 ounces)
- Grated fresh Parmesan cheese, optional for topping
Instructions
- In a medium sized saucepan, combine all ingredients except the corn and the Parmesan cheese.
- Cook on low heat until well blended.
- Stir in the corn. Mix well.
- If a creamier consistency is desired, use the immersion blender now to blend some of the lumps away.
- Pour all ingredients into a 3 ½ - 6 quart slow cooker.
- Cover and cook on high for 3-4 hours, stirring occasionally, until thickened and bubbly.
- Serve and enjoy!
Notes
Gr8 Tips:
Use Reynolds Slow Cooker Liners for easy cleanup. For a pretty presentation, pour corn mixture into an oven proof pie plate or dish and sprinkle freshly grated Parmesan cheese on top; then broil for a few seconds until lightly browned. Tried this recipe?Mention @Great8Friends or tag #gr8food!