Rudy's Creamed Corn
- 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
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.