Here is another Thanksgiving side that I’ve been waiting to share with you…I have never served corn at our Thanksgiving dinner..which really makes no sense to me since it was probably a staple at the first Thanksgiving…And then I found this recipe on Pinterest. I have to make it…It sounds right up my ally…quick and easy AND made in the slow cooker….Bon Appetit…
image allrecipes.com
adapted from Gimme some oven
INGREDIENTS
- 4 (15-ounce) cans whole kernel corn, drained (or 2 pounds frozen whole-kernel corn, thawed and drained)
- 1 (8-ounce) brick cream cheese, diced
- 1/3 cup milk
- 3 tablespoons butter, diced
- optional: 1 tablespoon honey or sugar, if you would like an extra hint of sweetness
- fine sea salt and freshly-cracked black pepper, to taste
- Combine ingredients. Combine corn, cream cheese, milk, butter, honey (if using), and a pinch of salt and pepper in the bowl of a small slow cooker. Stir briefly to combine.
- Slow cook: Cover and cook on low for 2-3 hours*, until the cream cheese and butter are melted. (I recommend checking the corn every 30-45 minutes or so to give it a stir and ensure that it does not accidentally burn.)
- Stir and season. Stir the mixture until combined. Then taste and season with additional salt and pepper if needed.
- Serve. Serve warm and enjoy!
***** Keep an eye on this so that it does not accidentally burn because of the cream…..