Creamed Corn

Creamed Corn ~ This sweet and savory Thanksgiving side dish is so simple in design, but what really sets this one apart from most creamed corn recipes is the crispy parmesan finish on top.

You can make this all on the stove top, but because I’m usually fighting for kitchen space with Naomi on the day of, this year I’m making it a day ahead in the new Crockpot ™ Design Series®. That way we can minimize our kitchen collisions.

**This is a sponsored post written in collaboration with Crockpot. All thoughts and opinions are my own. 

And of course, who doesn’t love a Crockpot-friendly recipe, right? It’s like having a kitchen assistant, that you don’t even have to give directions to. You can set it and forget it. Thankfully it’s streamlined design and modern-vintage aesthetic makes it easily blend in with most kitchens, so you don’t have to lug it in and out of a cabinet every time you go to use it.

That’s especially handy with the holidays and cozy comfort food season upon us.

For this recipe you can make the whole thing in the crockpot and skip the crispy finish on top, but I would highly suggest you don’t. Go the extra step and sprinkle some finely grated Parmesan cheese on top and crisp it under the boiler. Trust me when I say, that’s the best part.

Yield: Serves 8

Creamed Corn

Creamed Corn
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes

Ingredients

  • 2 10oz. petite corn, frozen or canned
  • 1 cup heavy cream
  • 1 1/4 cup milk, divided use
  • 2 tablespoons flour
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
  • 1 1/4 cup finely grated parmesan cheese, divided use

Instructions

Place corn in crockpot. Add heavy cream. In a measuring cup,
whisk together 1 cup milk and 2 tablespoons flour. Pour mixture over corn. Add sugar, salt, black pepper and 1 cup of parmesan. At this point if you are using frozen corn you won’t be able to stir the mixture very well. That’s okay you can stir it afterwards.

Set the slow cooker for low and 4 hours. After 4 hours, open
the lid and give everything a good stir. Whisk together the remaining half cup of milk with 2 tablespoons cornstarch. Whisk in the cornstarch slurry. Turn the slow cooker to high and set for an hour to thicken.

You can serve the cream corn as is. If you do, then you won’t
need to use the remaining ¼ of Parmesan cheese. To finish it like the photo, pour creamed corn into an oven safe dish. Top with remaining ¼ cup of finely grated parmesan. Transfer dish to the oven and broil on high for 2-3 minutes. Keep a close eye on the dish as it goes from browned to burnt very fast. Serve immediately.

 

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