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Slow Cooker Creamed Corn
Ingredients
10 ears fresh corn-on-the-cob with husks
1 ¼ cups heavy cream
¼ cup butter, melted
1 teaspoon sugar
1 teaspoon salt
½ teaspoon coarse black pepper
¼ teaspoon ground nutmeg
Directions
Microwave 3 or 4 ears of corn for 3 to 4 minutes. Set aside to cool before removing husks and silk. Repeat with remaining corn.
In a slow cooker crock, stir together heavy cream, butter, sugar, salt, black pepper and nutmeg.
Husk ears of corn and remove silk.
Carefully cut kernels from each ear of corn on a cutting board. Add corn kernels to heavy cream mixture. Stir until blended.
Insert probe in slow cooker. Set slow cooker to LOW and the probe to 175°F. Set temperature hold time for 3 hours.
Serves:
10
SHOP SLOW COOKERS
Slow Cooker Creamed Corn
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
10 ears fresh corn-on-the-cob with husks
1 ¼ cups heavy cream
¼ cup butter, melted
1 teaspoon sugar
1 teaspoon salt
½ teaspoon coarse black pepper
¼ teaspoon ground nutmeg
Directions
Microwave 3 or 4 ears of corn for 3 to 4 minutes. Set aside to cool before removing husks and silk. Repeat with remaining corn.
In a slow cooker crock, stir together heavy cream, butter, sugar, salt, black pepper and nutmeg.
Husk ears of corn and remove silk.
Carefully cut kernels from each ear of corn on a cutting board. Add corn kernels to heavy cream mixture. Stir until blended.
Insert probe in slow cooker. Set slow cooker to LOW and the probe to 175°F. Set temperature hold time for 3 hours.
Serves:
10
SHOP SLOW COOKERS
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