This creamed corn gets an extra dose of flavor thanks to the blend of spices that are used in this recipe. Garlic, onion, pepper, paprika, rosemary, and thyme all come together to give this creamed corn a delicious taste that I’ve never really tried out for this dish before. It takes a classic Thanksgiving favorite to a whole new level, perfect for grown up palettes (although my kids loved it too!) It doesn’t take a lot of work, either, and just two hours to cook in the slow cooker. Thanks again go to McCormick for sharing this great holiday recipe.

 

Ingredients

2 pounds frozen corn kernels, divided

1/2 cup heavy cream

4 ounces (1/2 package) cream cheese, cubed

1 cup ricotta cheese

1 tablespoon flour

1 tablespoon sugar

1 teaspoon sea salt from Sea Salt Grinder

1/2 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 teaspoon Black Pepper, Ground

1/4 teaspoon Paprika

1/4 teaspoon Rosemary Leaves

1/4 teaspoon Thyme Leaves

2 tablespoons butter, cubed

 

Instructions

Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.

Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.

Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.

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Quick tip: To really dress this dish up, garnish it with green onions and crumbled bacon when serving.

Recipe and image courtesy of McCormick