Slow-Cooker Creamed Corn

Name: Slow-Cooker Creamed Corn
Cook time: 15 min
Total time: 4 min
Ingredients: 8 large ears corn, husked and kernels removed (about 6 cups); A few sprigs thyme; 1 cup half-and-half; 4 tablespoons unsalted butter, cut into 8 large chunks; One 8-ounce package cream cheese, cut into 8 large chunks; 1 large clove garlic, finely grated; Kosher salt and freshly ground black pepper; Serving suggestions: crumbled bacon and sliced scallions

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Cook Time: 15 minutes

Total: 4 hours, 30 minutes

Servings: 7

Author : Food Network Kitchen

cream cheese recipes corn recipes slow cooker

Ingredients

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8 large ears corn, husked and kernels removed (about 6 cups)A few sprigs thyme1 cup half-and-half4 tablespoons unsalted butter, cut into 8 large chunksOne 8-ounce package cream cheese, cut into 8 large chunks1 large clove garlic, finely gratedKosher salt and freshly ground black pepperServing suggestions: crumbled bacon and sliced scallions

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Instructions

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Step 1

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.

Step 2

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.