Creamed corn, made in the slow cooker, is gussied up with cream cheese, American cheese, and crème fraîche.
Why this recipe works:
- A combination of cream cheese, crème fraîche, and American cheese makes for a sauce that is luxuriously creamy and tangy, but is lighter on the palate than heavy cream or a flour-thickened white sauce.
- We use thyme sprigs and bay leaves as the corn cooks to lend layered flavor, discarding them before serving.
- Traditional creamed corn requires constant attention. Using the slow cooker frees you up to work on other kitchen tasks, requiring only a few stirs now and then.
Note: If you can't get good fresh, sweet, plump corn, use frozen kernels instead, which will have better flavor.
- Yield:Serves 8
- Active time: 5 minutes
- Total time:4 hours
- 12 ears of corn, shucked and cut from the cob, or 2 pounds frozen corn kernels (see note)
- 8 ounces cream cheese
- 3 ounces crème fraîche or sour cream
- 1/2 cup milk
- 6 ounces American cheese, grated or finely diced
- 3 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
Combine corn, cream cheese, crème fraîche, milk, cheese, thyme, and bay leaves in a slow cooker. Season lightly with salt and pepper and stir to combine.
Set slow cooker to low setting and cook, stirring every hour or so, until corn is cooked and sauce has thickened slightly, 3 to 4 hours. Discard thyme and bay leaves, season to taste with more salt and pepper as desired, and serve.