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.

SLOW COOKER CREAMED CORN

Prep Time 10 minutes

Cook Time 3 hours, 15 minutes

Total Time 3 hours, 25 minutes

Yield 6 servings

INGREDIENTS
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

INSTRUCTIONS
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.

Ease:

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!