Meet the newest star of your holiday side dish spread: Slow-cooked Ricotta Rosemary Creamed Corn. It’s prepped and cooked right in the slow cooker, so you can spend less time at the stove and more time with guests. Season the creamy corn and ricotta mixture with an aromatic blend of McCormick® spices, including rosemary, garlic powder, thyme and onion powder. Garnish with green onion and crumbled bacon, and let the holiday festivities begin! Recipe and Photo Credit: Jen Sattley of Carlsbad Cravings.
Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.
Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.
Optional Ingredients: For a slightly spicy kick, season the blended corn mixture with 1/8 teaspoon McCormick® Ground Red Pepper. For a savory finish, garnish the slow-cooked creamed corn with 4 to 6 slices bacon, cooked and crumbled, and sliced green onions, if desired.