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Slow Cooker Summer Creamed Corn

Every year on a business trip to Des Moines, Iowa I go to 801 Chophouse.  Religiously, I have been going to 801 for at least 10 years (sometimes twice in one year, if I’m lucky). While it’s a fabulous steak joint, the absolute best part of the restaurant is their creamed corn.  The restaurant is in Iowa after all – home of the best corn in the world, and I could eat their creamed corn for every meal. It’s that good.

Slow Cooker Summer Creamed Corn

Yield: Serves 10
Author: Hamilton Beach Test Kitchen

Ingredients

  • 10 ears fresh corn-on-the-cob with husks
  • 1 1/4 cups heavy cream
  • ¼ cup butter, melted
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon ground nutmeg

Instructions

  1. Microwave 3 or 4 ears of corn for 3 to 4 minutes. Set aside to cool before removing husks and silk. Repeat with remaining corn.
  2. In a slow cooker crock, stir together heavy cream, butter, sugar, salt, black pepper and nutmeg.
  3. Husk ears of corn and remove silk.
  4. Carefully cut kernels from each ear of corn on a cutting board. Add corn kernels to heavy cream mixture. Stir until blended.
  5. Insert probe in slow cooker. Set slow cooker to LOW and the probe to 175°F. Set temperature hold time for 3 hours.

Notes

Test Kitchen Tip: If your slow cooker does not have a probe or temperature hold feature, cook on LOW for 2 ½ to 3 hours.

We replicated that dish in the Hamilton Beach Test Kitchen utilizing a slow cooker so you don’t have to stand over a simmering hot stovetop. Keeping myself and the house cool is a top priority in the summer. We used the Hamilton Beach® Temp Tracker™ 6 Quart Slow Cooker which holds food at a set temperature for a selected amount of time. These functionalities help you avoid overcooking your fresh corn.

Microwaving the corn first helps cut down on the  cooking time, so it comes together in just a few hours.  Set the Temp Tracker™ slow cooker to LOW and the probe to 175°F. Then set the temperature hold time for 3 hours. The dish won’t overcook and the kernels will stay perfectly crisp – no mushy corn here.

This fresh creamed corn is complete with butter, cream, and sweet corn, making it, well heavenly.  It’s sweet and rich and the butter and cream just make the corn taste better. Using fresh sweet corn that’s abundant this time a year is the only way to go.  And if you ever find yourself in Des Moines, go to 801 Chophouse and order the creamed corn, it is positively to die for.

Other Test Kitchen recipes to try:

https://blog.hamiltonbeach.com/how-to-make-use-creative-summer-pestos/

https://blog.hamiltonbeach.com/panzanella/

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