Slow Cooker Creamed Corn Food

THE ULTIMATE SLOW-COOKER CREAMED CORN

Steps:

• Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
• Cover; cook on High heat setting 2 to 3 hours.
• Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

SLOW COOKER CREAMED CORN RECIPE BY TASTY

Steps:

• Drain corn and pour into slow cooker. Add milk, sugar, and pepper. Stir until mixed.
• Without stirring- place the thinly sliced butter and cubed cream cheese on top.
• Cover and cook on high for 2-3 hours.
• Stir until butter and cream cheese are mixed in. Cover again for 15 minutes.
• Garnish with thyme and serve.
• Enjoy!

SLOW-COOKER CREAMED CORN

Steps:

• In a large skillet, heat butter over medium-high heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Transfer to a greased 3-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until heated through. Stir just before serving.

THE BEST SLOW COOKER CREAM CORN

Steps:

• In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

SLOW COOKER CREAMED CORN

Steps:

• 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.

SLOW COOKER CREAMED CORN

Steps:

• Add everything but the parsley to your slow cooker leaving the cream cheese on top.
• Cook on low for 4 hours or on high for 2.
• Take the lid off and stir, then let cook and additional 15-20 minutes with the lid off.
• Stir again, the mixture should be thicker than before you took the lid off.
• Garnish with the chopped parsley and serve.
• Check for flavor, you can additionally add salt or pepper if needed, but remember creamed corn isn't necessarily meant to be particularly salty like a corn on the cob could be.

SLOW COOKER CHEESY CREAMED CORN

Steps:

• Put corn, onion, and red pepper to slow cooker. Add milk, butter, pepper, and seasoned salt. Stir together.
• Cook in slow cooker on low for 4 hours.
• Just before serving, add cream cheese and grated cheese to corn. Stir together until cheese is melted.If the creamed corn is a little too thin, sprinkle flour over creamed corn and stir together. Let it sit in the slow cooker for a few minutes and it will thicken. After it is the desired consistency and cheeses are melted, remove from heat and add minced parsley, if desired.

CROCK POT CREAMED CORN

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the olive oil, onion and cook until softened and beginning to turn translucent, about 5 minutes. Do not let the onion turn brown and adjust the heat as needed to avoid it. Transfer to a slow cooker (any size works here; I used a small 3 quart).
• To the slow cooker, add the corn. Stir in milk, honey, salt, and pepper until evenly combined. Dice the cream cheese and the remaining 3 tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the crock pot and cook on high heat for 2 to 3 hours, until the corn is hot and tender.
• Uncover and stir until the butter and cream cheese are well combined. Stir in the Greek yogurt. With an immersion blender, partially puree the creamed corn to thicken it. Stop to stir a few times to make sure you don't over do it; you want the corn to be creamy but still have some nice texture to it. If you don't have an immersion blender, transfer a few ladlefuls of the creamed corn to a food processor or blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches until your desired consistency is reached.
• To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down. Serve very warm.

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:

• 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 CREAMED CORN

Steps:

• Put corn in bottom of slow cooker, sprinkle on red pepper, 3 slices of cooked, crumbled bacon, white granulated sugar, salt and black pepper. Cut cream cheese in pieces along with butter and add to the pot. Sprinkle on bacon drippings. Whisk together the milk and cornstarch until smooth and add to slow cooker.
• Cook 6 hours on low or 2 to 3 hours on high, stirring a couple times during the cooking. Before serving add crumbled bacon on top.

SLOW COOKER CREAMED CORN

Steps:

• In a crockpot ( 6 quart or bigger), add corn, milk, salt, pepper, garlic powder, sugar.
• Place small cubes of butter and cream cheese on top.
• Mix everything together. It doesn't have to be properly combined.
• Cover and cook on High heat for 2-3 hours or on Low heat for 4-5 hours or until all the butter and cheese in melted.
• Remove lid and mix everything together until thoroughly combined.
• Top it off with crumbled bacon and green onions. Enjoy!

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:

• 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.