You may remember back in November I was testing creamed corn recipes for our Thanksgiving dinner. I had shared with you the Smooth and Creamy Crockpot Creamed Corn recipe. We enjoyed that recipe but we were looking for a little more for our Thanksgiving celebration. In my search I found this Slow Cooker Ricotta Rosemary Creamed Corn recipe which sounded pretty good, but needed some tweaking to suit my tastes. From that recipe I created my Slow Cooker Herbed Creamed Corn that I am sharing with you today.
This dish is super easy to make and it tastes delicious! It has a nice balance of corn and herbs and was a nice addition to our Thanksgiving meal. Everyone enjoyed this new side dish and I am sure I will make it again. I hope you like it as well.
- 32oz Frozen loose Corn
- ½ cup Heavy Cream
- 4 oz Cream Cheese, cubed
- 1 cup Ricotta Cheese
- 1 TBS Flour
- 1 TBS Sugar
- 1 tsp Sea Salt
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Black Pepper
- ¼ tsp Rosemary
- ¼ tsp Thyme
- 2 TBS Butter, cubed
- Spray the inside of the slow cooker with non-stick spray.
- Place all ingredients in slow cooker.
- Mix well with a wooden spoon.
- Cook 5-6 hours on low, 3-4 hours on high stirring occasionally.
- Stir well before serving.
As you can see, it is basically a dump recipe. It calls for basic herbs and spices that you will find in most pantries. You probably just need to pick up some ricotta and some cream cheese and you are ready to make this tasty side dish. I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!