Rudy’s Slow-Cooker Creamed Corn

Name: Rudy’s Slow-Cooker Creamed Corn
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 32 ounces frozen corn; 8 ounces cream cheese (cut into 1" cubes); 1/3 cup heavy cream; 1/4 cup butter; 2 tablespoons sugar; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt (be careful not to over salt)

Sweet and tender corn in a rich cream sauce is the ultimate side dish. Recipe gently adapted from and with thanks to Bluebonnet Baker.

📊 Sedang 🍽 8 porsi 👁 46

Bahan-bahan

8 porsi

32 ounces frozen corn
8 ounces cream cheese (cut into 1" cubes)
1/3 cup heavy cream
1/4 cup butter
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt (be careful not to over salt)

Langkah-langkah

Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.
The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!