Put that slow cooker to work making the creamiest creamed corn on the planet!!
Do you go through Thanksgiving withdrawal? I do! As soon as the leftovers are gone I am sad and want to do it again. Luckily for me, our family tradition is to make just about the same meal for Christmas PLUS prime rib and a few other tasty sides. As if we didn't gain enough weight at Thanksgiving, let's just pile on extra EXTRA food at Christmas so we are all guaranteed to make weight loss our New Years resolution!
But who am I to argue with tradition? If all of the calories in the known world have conspired to pack onto my derriere during the month of December, what can I do? I don't tilt at windmills. I just duck under them and head to the kitchen to cook something. It just means that my treadmill and I will have many MANY hot (and I mean smokin' hot....and not in a good way) dates in January.
To me the holidays are not the time to worry about calories. I mean really? We think about them all year long, let's celebrate a bit of freedom for a month right? So I will preach the word of rich, creamy , cheesy goodness! Can I get an AMEN, and a second helping please!!
Through the rest of the year my creamed corn is made in a very healthy way (you can get that recipe here) and it is ding dang good. But ohhhh this recipe mmmmmmm. I think part of it appeal to me is that it is cooked in the slow cooker. I love the anticipation of what is to come when you pass by it on your counter cooking away. Plus I am lazy at times and love any recipe that is a dump it, set, it, forget, it, DING let's eat! The hardest thing about this recipe is cutting the corn kernels from the cob. Oh yes, you could go even easier by using frozen corn if you like. But if you use fresh corn you will not only get all of the dreamy creaminess you are looking for, you will get that fabulous sweetness that only fresh corn can give you. Oh myyyy I am swooning over here gang!
So make this one ASAP peeps. I may, or may not, be making it 3 or 4 more times before the New Year. Don't judge!
1 year ago - Fudgy Chocolate Caramel Brownies
2 years ago - Cranberry Relish with Orange and Jalapeno
3 years ago - Baked Buffalo Chicken Wings
Slow Cooker Creamed Corn
- 8 ears of corn, kernels removed
- 1 1/2 cup milk
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 8 ounces mascarpone cheese
- 1/2 cup unsalted butter, cut into tablespoons
- 2 tablespoons fresh thyme leaves, chopped
- Cracked black pepper
- Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and mascarpone cheese. Cover and cook on high heat for 4 hours.
- Uncover and stir until butter and cream cheese are completely combined. Cover and cook for an additional 15 minutes. Stir in thyme.
- Serve immediately, sprinkle with a bit of cracked black pepper if desired.
Total time: 4 hrs. 30 mins.
Tags: corn, mascarpone cheese, milk, thyme, crockpot, slow cooker, Side Dishes,
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