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\n8 ears of corn, husked
\n1 C. whole milk
\n1 Tbsp. sugar
\n8-oz. brick of cream cheese,
\n cut into 1\/2-inch cubes
\nSalt and Pepper
\n1 stick (1\/2 cup) unsalted butter<\/p>\nRemoved 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.<\/p>\n
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.<\/p>\n
Yields: 12 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
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, … <\/p>\n
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