When I was little we always loved it when Mom would serve creamed corn. Once you take a bite of this creamed corn, which is made with fresh corn, you will not look at the canned product the same. One tip used in this recipe, adding the corn cobs in the slow cooker while cooking, I have used in other recipes to infuse as much flavor into the recipe as possible. If you are not cooking for a crowd this recipe is easy to cut in half. Enjoy!
8 ears of corn, husked
1 C. whole milk
1 Tbsp. sugar
8-oz. brick of cream cheese,
cut into 1/2-inch cubes
Salt and Pepper
1 stick (1/2 cup) unsalted butter
Removed the corn off the cobs using a chef’s knife and working over a shallow dish to catch the kernels. Reserve 4 of the cobs. Combine the corn kernels, milk, sugar and cream cheese in the slow cooker. Nestle the reserved cobs into the corn and sprinkle generously with salt and pepper.
Cook on low 4 to 6 hours, stirring at least once during the cooking time. Discard the cobs and stir in the butter. Adjust the seasoning with salt and pepper before serving.
Yields: 12 servings
2 comments
When does leaving the cob in the mix do? Does it offer up extra flavor?
Author
Yes, there is so much flavor left on the cob. After cutting the corn off the cobb you can run the back of your knife down the cob and you will get “milk” that is nothing but flavor.