CrockPot Creamed Corn Recipe
This is a delicious homemade creamed corn recipe made completely from scratch, No cream-of-anything soup required! A perfect accompaniment for your Holiday table.
Day 112.
I adore creamed corn. I've only had it at a few restaurants here and there, and have never tried to make it on my own (before yesterday). I assumed it was corn mixed with heavy cream and some butter and sugar.
I spent a few minutes digging around on websites and found that many of the recipes I dug up called for using an entire block of cream cheese to get the creamy consistency, or to simmer fresh corn cobs in cream and then cut the kernels off.
It's almost tank top season.
I can't bring myself to knowingly eat my daily allotment of calories in a 1/2 cup serving. I'm just weird that way. Yet I'll eat an entire pan of this creme brulee.
Or eat all of this pound cake. Oh, and remember when I ate all of this buffalo wing dip? I'm nothing without contradictions.
So anyhow, I played around in the kitchen and came up with a creamy and delicious creamed corn that won't make you (me) want to jump off a bridge if/when you (me) eat the whole pot.
First off, we are going to make a roux.
In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and whisking until there aren't any lumps.
Add your milk and the liquid from the can of corns to the mix and whisk some more.
The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper.
I've learned a lot about rouxs since the sea food alfredo debacle! Yay for helpful bloggers!
--empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot.
--cover with the sauce.
--cook on low for 4-6 hours or on high for 3-4.
This is done when everything is hot and melty.
The kids each ate 2 bowls and couldn't stop talking about how good it was and how I should tell the Internet that it's the "best thing ever."
I would definitely put this on a holiday meal table. Mom? Sign me up for bringing this on Thanksgiving.
Adam guesstimated this would serve 6 adults as a side-dish.
photo by Carol Kicinski
Day 112.
I adore creamed corn. I've only had it at a few restaurants here and there, and have never tried to make it on my own (before yesterday). I assumed it was corn mixed with heavy cream and some butter and sugar.
I spent a few minutes digging around on websites and found that many of the recipes I dug up called for using an entire block of cream cheese to get the creamy consistency, or to simmer fresh corn cobs in cream and then cut the kernels off.
It's almost tank top season.
I can't bring myself to knowingly eat my daily allotment of calories in a 1/2 cup serving. I'm just weird that way. Yet I'll eat an entire pan of this creme brulee.
Or eat all of this pound cake. Oh, and remember when I ate all of this buffalo wing dip? I'm nothing without contradictions.
So anyhow, I played around in the kitchen and came up with a creamy and delicious creamed corn that won't make you (me) want to jump off a bridge if/when you (me) eat the whole pot.
The Ingredients.
- 1 bag frozen white corn
- 1 can corn
- 1 tablespoon butter
- 1 tablespoon cream cheese (yup! that is it!)
- 2 tablespoon flour (I used Pamela's baking mix because we are gluten free)
- 3 tablespoons milk
- 1/4 teaspoon black pepper
The Directions.
First off, we are going to make a roux.
In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and whisking until there aren't any lumps.
Add your milk and the liquid from the can of corns to the mix and whisk some more.
The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper.
I've learned a lot about rouxs since the sea food alfredo debacle! Yay for helpful bloggers!
--empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot.
--cover with the sauce.
--cook on low for 4-6 hours or on high for 3-4.
This is done when everything is hot and melty.
The Verdict.
Wowsers, this was amazing. I thought we'd simmer it on low throughout the day and have it alongside dinner, but we got too excited after our 3hr taste test and ate it all for lunch instead.The kids each ate 2 bowls and couldn't stop talking about how good it was and how I should tell the Internet that it's the "best thing ever."
I would definitely put this on a holiday meal table. Mom? Sign me up for bringing this on Thanksgiving.
Adam guesstimated this would serve 6 adults as a side-dish.
Thanksgiving Slow Cooker
32 included recipes, a Thanksgiving Timeline Cheatsheet, a 30-Minute “Company’s Coming” Cleaning Guide
Get my ebook!
Creamed Corn
Yield: 8
Prep time: 45 MinCook time: 4 HourTotal time: 4 H & 45 M
How to make homemade creamed corn in the crockpot slow cooker
Ingredients
- 1 bag frozen white corn
- 1 can corn
- 1 tablespoon butter
- 1 tablespoon cream cheese
- 2 tablespoon flour
- 3 tablespoons milk
- 1/4 teaspoon black pepper
Instructions
- First off, we are going to make a roux.
- In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and whisking until there aren't any lumps.
- Add your milk and the liquid from the can of corns to the mix and whisk some more.
- The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper.
- I've learned a lot about rouxs since the sea food alfredo debacle! Yay for helpful bloggers!
- --empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot.
- --cover with the sauce.
- --cook on low for 4-6 hours or on high for 3-4.
- This is done when everything is hot and melty.
yuck, blogger's acting up again. You're going to have to insert your own dramatic pauses... it won't let me insert spaces. again.
ReplyDeletewhich makes me upset.
which means I should probably do some yoga or something.
or eat chocolate. whatever.
I make this recipe and it is wonderful! I add in a small can of diced green chiles which adds a great flavor.
ReplyDeleteCrock-pot Pizza
ReplyDeleteMiriam Brooks
12 ounces egg noodles, cooked according to package instructions and drained
1½ pounds ground beef
¼ cup chopped onions
2 (14 oz) jars pizza sauce or 1 large can spaghetti sauce*
3.5 ounces turkey or beef pepperoni**
3 cups (12 oz) shredded mozzarella cheese
3 cups (12 oz) shredded cheddar cheese
Instructions:
1. In a large skillet, cook ground beef and onion until done. Drain. Stir in the pizza sauce and pepperoni.
2. Grease crock pot. Spread ⅓ of the meat sauce in bottom. Cover with layer of noodles, then a layer of the cheeses. Repeat layers twice.
3. Cover and cook on low heat for 3-4 hours or until heated through and cheeses are melted.
Crock-pot Chocolate Covered Peanuts
ReplyDelete1 16 oz jar of salted peanuts
1 16 oz jar of unsalted peanuts
1 ½ lb white chocolate, vanilla bark
1 12 oz chocolate chips
1 12 oz white chocolate chips
Put both jars of peanuts into crock-pot and stir. Layer white chocolate bark (break up), chocolate chips, and white chocolate chips. Cook on low for 2 ½ hours or until chocolate is completely melted. Stir well until all nuts are coated. Drop by spoonfuls onto wax paper and let cool before storing.
Yield: about 120 pieces
those are some great recipes, thank you for sharing them!
ReplyDelete-steph
Normally I would correct this, but because you have 254 more days to go... it is spelled roux. Sounds delish though!
ReplyDeleteThis sounds wonderful. I added it to my file for a future family get-together.
ReplyDeleteThanks to anonymous person - I've been spelling "roux" incorrectly, too. Now I know :-)
What's up with blogger spacing issues? Drives me batty, too.
thanks, anon! what is the plural? I put in "rouxs"--is that right?
ReplyDeleteor should it still be roux?
I appreciate all the help I can get.
xo
steph
My husband loves creamed corn and so do I. I am going to have to try this this week.
ReplyDeleteAnd I am ALL about the contradictions, baby! =)
hi, i really really want to make this, but am wondering how heavy the bag of corn you used was.
ReplyDeletei have a habit of screwing up things, and want to get this right :)
hi thieving, I used a 16oz bag of frozen corn.
ReplyDeleteyou will not mess this up. I promise. ;-)
xxo
steph
I bet this would be even better with the frozen roasted corn from Trader Joes?!? I like the green chili idea too.
ReplyDeleteHello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If possible gives a last there on my blog, it is about the GPS, I hope you enjoy. The address is http://gps-brasil.blogspot.com. A hug.
ReplyDeleteThis looks like a great recipe!
ReplyDeleteJust found your blog, and so many of recipes look great. I was wondering if you had tried making creamed onions in a crockpot.
ReplyDeleteHi Katie, no, I haven't!
ReplyDeleteI didn't know they existed---do you have a recipe to share?
-steph
For creamed onions, use the tiny pearl onions which are available at larger produce departments. Use the same recipe as above. For another variation, add 16 ounces of frozen green peas to the onions.
ReplyDeleteOn the creamed corn recipe, sprinkle some dehydrated onion flakes in the mixture for a little toasty flavor. Serve with a little shredded sharp cheddar and paprika.
OK - I'm not one for creamed corn (canned). However, I may make an exception of this. It looks amazing.
ReplyDeleteHi, I just found this site a last week and I'm so enthralled that I'm reading every recipe from 2008! I'm even reading the ones I wouldn't eat (i.e. anything with bananas, I hate bananas) just because you're so entertaining! Anyway, I wonder if in your search for creamed corn recipes for this dish (or since then) if you come across the traditional way of making them? I haven't made it myself yet but I've seen it on Food Network (I'm a junky also :P). I guess traditionally there is no cream involved. You take corn cobs and cut the kernals, not cutting too close to the cob then after you've cut them off you turn the knife over and run the dull side down the cob and scrape out the liquid and this is the "cream". Then I think you just simmer to cook the corn a bit and season with s&p and maybe a little butter. It sounded delicious to me (and much more figure friendly) but I didn't see this method until after all the good corn had left the market. Obviously it's more work than your way but I thought I'd share :) I think I'll try your way to get us through the cold months until we can get good fresh corn again! Thanks so much! I look forward to working my way through the rest of you year!
ReplyDeleteI signed up to bring this for thanksgiving dinner! I hope it is a good as it looks/sounds.
ReplyDeleteDo you really just use a tablespoon of cream cheese?
ReplyDelete@Jennifer-- yes. :-)
ReplyDeleteI made this for our Thanksgiving pitch in and it was awesome! And I hate canned cream corn as it is too sweet and mushy. But this was creamy and just plain awesome!
ReplyDeleteOm nom nom! This is totally delicious. And it isn't even terrible for you! ;)
ReplyDeleteIt's ROUX not RUE ;) This is awesome creamed corn!!
ReplyDeleteMade this for the first time last Thanksgiving..it will now be a staple....YummmmmmE. Trader Joes frozen sweet corn works perfectly.
ReplyDeleteHi! I am going to try this... never was much for creamed corn (back in the day, all we had was canned), but I love corn, I love butter, and I love cream cheese...my dress size can attest to that ;-) Thanks ever so much!
ReplyDeleteAnnie
Hello what is the best size can of corn to use? Thank you! Can't wait to try this.
ReplyDeleteHi George, sure thing. It's a standard 15-ounce can. Enjoy!!
ReplyDelete