Rudy’s Slow-Cooker Creamed Corn
Sweet and tender corn in a rich cream sauce is the ultimate side dish. Recipe gently adapted from and with thanks to Bluebonnet Baker.
Foto: Barefeet In The Kitchen
Ingredients
8 servings
- 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)
Steps
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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.
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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!
Nutrition Facts (per serving)
Macronutrients
Calories30515% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Barefeet In The Kitchen
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