I love creamed corn from a particular restaurant in Brooklyn but since I have been on my Operation MacGyver tip I decided to make it home. The weather is warming up but who wants to stand in the hot kitchen? Not me! That is where a crock pot comes in, just set it and forget it.
What you need
3 cups of corn kernels (thawed if frozen)
4 oz of neufchâtel cheese (or cream cheese) room temperature
4 tbsp of butter
3/4 cup of milk (i used coconut/almond milk blend)
1/2 tbsp of honey
salt/pepper to taste
1 green onion
chive or dill for garnish
optional 3 strips of cooked bacon
Combine all ingredients in a 3 quart slow cooker, don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, add green scallion then cook an additional hour. Serve immediately.
I have several angles of the same plate because I have been practicing for pinterest. Isn’t life more pinteresting with good lighting? I had a photoshoot. Don’t judge me.
Yes! Beautiful. *Snap Snap*
Turn to the left. Gorgeous!!! Werk!
Now for the close up, you are a natural!
End Scene. That was fun.
Memorial Day is coming so you can bring this to a cook out and every one will think you are fancy because you used garnish but spent 10 minutes actually cooking. Work smarter, not harder. Win!