Slow Cooker Creamed Corn

Name: Slow Cooker Creamed Corn
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 4 (15-ounce) cans whole kernel corn, drained (or 2 pounds frozen whole-kernel corn, thawed and drained); 1 (8-ounce) brick cream cheese, diced; 1/3 cup milk; 3 tablespoons butter, diced; optional: 1 tablespoon honey or sugar; fine sea salt and freshly-cracked black pepper, to taste

This classic slow cooker creamed corn recipe tastes deliciously rich and creamy, and it's super-easy to make in the Crock-Pot (or on the stovetop). See notes above for possible ingredient add-ins.

⏱ 125 menit 🔨 Persiapan 5mnt 🔥 Masak 120mnt 📊 Sulit 🍽 8 porsi 👁 44

Bahan-bahan

8 porsi

4 (15-ounce) cans whole kernel corn, drained (or 2 pounds frozen whole-kernel corn, thawed and drained)
1 (8-ounce) brick cream cheese, diced
1/3 cup milk
3 tablespoons butter, diced
1 tablespoon honey or sugar optional
fine sea salt and freshly-cracked black pepper, to taste

Langkah-langkah

Combine corn, cream cheese, milk, butter, honey (if using), and a pinch of salt and pepper in the bowl of a small slow cooker. Stir briefly to combine.
Cover and cook on low for 2-3 hours*, until the cream cheese and butter are melted. (I recommend checking the corn every 30-45 minutes or so to give it a stir and ensure that it does not accidentally burn.)
Stir the mixture until combined. Then taste and season with additional salt and pepper if needed.
Serve warm and enjoy!