Wednesday, April 30, 2014

Slow Cooker Creamed Corn

Slow cooker/crock pot recipes always lure me in. They are usually quick and easy to put together and most of the time do not require much prep. This recipe I found on Pinterest from here fits that bill perfectly.

I adapted this recipe by using Husk corn.


Prep Time 10 minutes

Cook Time 3 hours, 15 minutes

Total Time 3 hours, 25 minutes

Yield 6 servings

3 cups Husk sweet corn
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin 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.

Super easy and quick to throw in to the crock pot. My kind of recipe.

The Family Test:
The girls and I liked it a lot. Adam thinks anything with butter and cream cheese is pure fat so I am pretty sure he didn't even taste it. I had a friend try some and she liked it too. 

Will I make it again?
Yes! I liked the creamy taste better than normal creamed corn and honestly I loved the Husk sweet corn taste over normal canned corn or freezer corn. My only negative thought was that it had too much liquid. Even as I was making it, I thought that this. Husk corn is froze in it's milk so I knew that it would add more liquid to the pot as it cooked. Next time I make this, I will just cut back to maybe 1/2 a cup of milk in the recipe so it won't be as runny.

Let me know if you try it! 

1 comment:

  1. I haven't found any corn recipe that isn't better with Husk. :)


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