Creamed Corn

Slow Cooker

Rudy’s Creamed Corn

Ingredients

• 1 cup heavy whipping cream
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup unsalted butter
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 cups frozen sweet corn

Directions

1. Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
2. Stir corn into cream mixture. Cook on Low for 4 hours.

Stove Top

Ingredients

• 1 pint heavy cream
• 4 ounces cream cheese
• 16 ounces corn frozen (I used 750 gram frozen bag - worked out better)
• 2 teaspoons sugar
• 1 teaspoon salt
• black pepper

Directions

1. In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and the sauce is smooth and creamy.
2. Add corn kernels, and stir them in. Heat until the corn is warmed through.
3. Add salt and sugar. Serve with some fresh cracked black pepper if desired.