The Best Cream Corn Recipes

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.

Steps:

• Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese cubes.
• Mix remaining ingredients; pour over corn and cream cheese.
• Cover and cook on high heat setting for 2-3 hours until creamy. Stir well before serving.
• Remember in a crockpot DO NOT lift that lid. It will cool down each time.
• Little more for doubling and 1 1/2 to 2 hours more for tripling. You can start this cooking hours in advance and plug in at end of counter and not have to bother with it at all as you prepare other dishes.