I had 7 ears of corn. I knew they were only going to last so long in my refrigerator and I knew they wouldn’t all be cooked immediately, so I decided that my Crock Pot would be a good place to experiment with all that corn. I found several online recipes for Creamed Corn, or Creamy Corn as some call it, and they were all basically the same. I took one and decided to have some fun. What I found is that this is a good base recipe, but it definitely needed more flavor and creativity.
This week, I propose we try something a little different. I invite any other experimenters out there to join me in some fun. Take the below recipe, try it, add whatever seems interesting and tell me about it. I have some thoughts of my own (such as sour cream, mozzarella cheese, roasted peppers or bacon) feel free to use them, amend them, and then just for fun share them. Post a comment here and tell me what you tried, if it worked and how your family responded. ENJOY AND HAVE FUN!
6 or more ears of corn, cooked and kernels removed. (in a pinch feel free to use frozen corn, but it is corn season …)
1 8oz. brick of cream cheese
1 stick of butter
½ cup half and half
Salt and pepper to taste
Place all ingredients in slow cooker and cook on low for 4 hours.
Notes from my experience
- This is a great summer recipe because the slow cooker is on low and only for 4 hours so it doesn’t make the kitchen too hot.
- I have a 6 quart crock pot, and it gets hot. I needed to stir and blend as it cooked. If you have a smaller slow cooker, that might not be necessary.
- After cooking the base recipe for 2 hours, I added 1 Serrano pepper and some fresh cilantro to the original recipe. It added a lot of flavor and a little kick.
- The final product tasted better than it looked. There was definitely some fat from the butter around the edges and it didn’t look very creamy. Hence my inspiration for experimenting and improving this recipe.
Want to know more about my Crock It! Series? You can read all about it here.