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Rudy's Creamed Corn


7 servings

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  • 21/2 lbs frozen corn kernels
  • 1 cup heavy cream
  • 8 ozs cream cheese (room temperature)
  • 1/2 cup parmesan cheese (grated)
  • 6 tbsps unsalted butter (room temperature)
  • 1 tbsp sugar
  • kosher salt
  • freshly ground pepper



Step 1

Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.

Stir in corn, parmesan cheese and sugar; season with salt and pepper.

Cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.

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