Slow Cooker Creamed Corn {Slow Cooker Monday}

There is a local restaurant here in town that serves up some delicious barbecue and brisket. Truth be known though, I don't go there for that. But shhhh don't tell anyone!

This restaurant makes the best creamed corn that I have ever tasted in my life. Hands down delicious! I would be content with just a bowl full of their corn and a drink. It's that good.

I told myself that I was going to find a way to duplicate that dish. While surfing recipes one day on Pinterest, I came across this recipe.

This blog is all about easy, delicious, and comforting food…so I figured why not try it? It's only five ingredients AND it's made in the slow cooker.

Three out of my four family members (including myself) absolutely loved this recipe! My son is the only who didn't enjoy it, but that is because he is a super picky eater. Yes…I have one of those in my home and I'm not afraid to admit it.

Anyway, three out of four very positive reviews in this household is something to be happy about and we all agreed that this recipe needed to be placed on the blog.

Husband Man stated that this dish may actually give that good ole' barbecue restaurant a run for their money, but he also said that with this treat that I baked up last week. I think honestly he just loves the heck out of home cooked recipes ;)

So yes…forget about that canned cream corn this holiday season and try your hand at making this recipe! I promise you will not be disappointed!

Slow Cooker Creamed Corn

(yields 6 servings)

Ingredients:

• 3 (15.25 oz.) cans of whole kernel corn, drained
• 1 cup of milk
• 1 tbsp. of sugar
• 1/4 tsp. ground black pepper (plus more for garnish)
• 1 (8 oz.) block of cream cheese, cubed
• 1/2 cup (1 stick) of unsalted butter, cut into slices

Directions:

1. Place corn into slow cooker. Stir the milk, sugar, and black pepper into the corn.

2. Top it off with the cubed cream cheese and slices of butter.

3. Cook on high for 2-3 hours. Uncover and stir the melted cream cheese and butter into the corn.

4. Cook, uncovered for 15 more minutes. Serve immediately.

**Libby's Notes: I used chopped green onions as a garnish in the pictures, however, I would not recommend using them in this dish. Try freshly chopped chives instead :)

Recipe Source: From the blog, Damn Delicious (LOVE this blog)! Original recipe can be found here.