Slow Cooker Creamed Corn Recipe 445 Food

SLOW-COOKER CREAMED CORN

Steps:

• Add the corn kernels to the insert of a 6-quart slow cooker. Use the back of a butter knife to scrape the juice from the cobs and add to the slow cooker. Tie the thyme together with kitchen twine and add to the slow cooker along with the half-and-half, butter, cream cheese, garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Cover with a lid and cook on low heat for 4 hours.
• Turn off the heat, remove the lid and discard the thyme. Stir with a wooden spoon or rubber spatula until the mixture comes together. Cover with the lid and rest the creamed corn for 15 minutes. Serve topped with bacon and sliced scallions.

SLOW COOKER CREAMED CORN

Steps:

• In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
• Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

SLOW COOKER CREAMED CORN

Steps:

• Remove the corn off the cobs using a chef's knife and working over a shallow baking dish to catch the kernels. Reserve 4 of the cobs. Combine the corn kernels, milk, sugar and cream cheese in the slow cooker. Nestle the reserved cobs into the corn and sprinkle generously with salt and pepper.
• Cook on low 4 to 6 hours, stirring at least once during the cooking time. Discard the cobs and stir in the melted butter. Adjust the seasoning with salt and pepper before serving.

SLOW COOKER CHIVE-AND-ONION CREAMED CORN

Steps:

• In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon.
• Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
• Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon.
• Corn can be kept warm on Low heat setting up to 1 hour.

SLOW COOKER CREAMED CORN

Steps:

• 1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
• 2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
• My Note: I do suggest using 1 and 1/2 (16 oz.) pkgs. of corn, 1/4 teaspoons of pepper, and 1 teaspoons of salt. I also think that it is best to heat all the ingredients except for the corn on the stovetop before placing in the crockpot. Start on high in the crockpot and cook for one hour. Turn to low and cook for around 3-4 hours.
• If you didn't have frozen corn so I added 3 drained cans of regular corn instead and it came out perfect. I changed nothing else. Certainly a once in awhile thing with all the butter and cream cheese but I might try it out next time with a butter substitute and lower calorie cream cheese and see how that works out.
• I have cut the corn off 4 leftover ears and added a can of fiesta corn and a can of plain corn kernels that I had. As others said it seemed to need more corn for the amount of cream sauce that it makes. Do stir after your chunks of cream cheese and butter are at the melting point in your crock pot. They do not disperse evenly on their own. Flavor was more savory and corny than sweet if you do not add more sugar than the recipe calls for, but I really liked that. The cream cheese did not give it a big cheesey taste either. I love cheese but I wasn't trying to make cheese corn. Much different and more gourmet tasting than the stuff in the can.