My family is either blessed or cursed...
It's hard having a food-blogging Mama, and probably harder being a guinea pig for EVERYTHING!
I am finalizing my Thanksgiving Day menu, and before I add anything to the big day menu, I have to try it out ahead of time and tweak it just to make sure that it is perfect!
And my family is just so darn picky about corn! I always save fresh sweet corn and fresh raspberries from the summer for Thanksgiving and Christmas dinners - thank goodness for my Foodsaver!
Part of my tribe likes the sweet corn with butter - plain and simple. Others prefer fresh Cornbread or Corn Bread Pudding. But we have an extra large group going to be with us to celebrate Thanksgiving this year, and I really wanted to shake it up by adding something new.
This dish is wonderful because it cooks in your Slow Cooker and keeps your oven free for other delicious sides. And if you need to bring a delicious side dish to share for your Thanksgiving or Friendsgiving celebration, this is AMAZING and a real crowd-pleaser!
We LOVE creamed corn - but absolutely not the canned variety. Fresh butter and cream is simple and basic, but most recipes are just a little too simple and really don't capture that fresh corn taste.
I kicked it up a notch with this recipe. By blending corn (literally pulverizing it in the blender) with fresh cream, cream cheese and ricotta cheese, and adding some fresh herbs and smoked paprika, we have loaded this up with fresh corn flavor in every bite!
And you can never go wrong with bacon! This officially makes the rotation this year - we'll have lots of happy tummies! Hope that you enjoy this as much as we do!
2 pkgs (16 oz. each) frozen extra sweet corn (divided)
¼ cup (1 stick) butter (cut into small cubes)
1 cup frozen corn (reserved from above)
½ cup heavy cream
4 oz. cream cheese (cubed)
1 cup ricotta cheese OR 1 pkg (5.6 oz.) Boursin Garlic & Herb Cheese
1 tablespoon sugar
1 tablespoon flour
1 teaspoon garlic salt
½ teaspoon rosemary (fresh or dried)
½ teaspoon thyme (fresh or dried)
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon fresh cracked black pepper
1/8 teaspoon cayenne pepper
4 to 6 slices of bacon (cooked crisp and crumbled)
1/3 cup chopped green onions
1 pkg (5.6 oz.) Boursin Garlic & Herb Cheese
HOW I MAKE THIS:
1. Cook bacon in a large skillet until crisp. Remove bacon from pan and drain on paper towels.
2. Spray slow cooker with non-stick cooking spray. Pour frozen corn (except for 1 cup) into bottom of slow cooker. Add cubed butter.
3. In a blender, mix all of the CREAM MIXTURE ingredients, blending until smooth. Slowly pour over top of frozen corn and stir gently until combined.
4. Cook on LOW for 4-6 hours or on HIGH for 2-4 hours, stirring occasionally.
5. When ready to serve, sprinkle with crumbled bacon and sliced green onion.
Originally posted November 2016; revised and reposted November 2019.
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