When I use the slow cooker to make Creamed Corn, the sauce stays creamy and ready to eat because I can simply set the slow cooker on Warm and not worry about the sauce thickening as it cools.
Ingredients
- 1 pound frozen corn kernels (4 cups)
- 1 (8-ounce) package cream cheese, at room temperature
- ½ cup half-and-half
- ½ cup (1 stick) unsalted butter, cut into pieces
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper, plus more as needed
- Fresh parsley, for garnish
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Put the corn, cream cheese, half-and-half, butter, maple syrup, salt, and pepper in the slow cooker. Do not worry about combining everything perfectly, as it will melt together as it cooks. Cover and cook on High for 2 hours, stirring halfway through the cooking time.
- With an immersion blender, carefully blend the hot mixture to the desired consistency directly in the slow cooker.
- Serve with plenty of freshly ground black pepper and fresh parsley.
