Slow Cooker Ricotta Rosemary Creamed Corn

Name: Slow Cooker Ricotta Rosemary Creamed Corn
Prep time: 10 min
Cook time: 2 h
Yield: 10
Cuisine: American,
Ingredients: 2 pounds frozen corn kernels divided; 1/2 cup heavy cream; 4 oz (1/2 package) cream cheese cubed; 1 cup ricotta cheese; 1 tbsp flour; 1 tbsp sugar; 1 tsp sea salt from McCormick® Sea Salt Grinder; 1/2 tsp McCormick® Garlic Powder; 1/4 tsp McCormick® Onion Powder; 1/4 tsp McCormick® Black Pepper, Ground; 1/4 tsp McCormick® Paprika; 1/4 tsp McCormick® Rosemary Leaves; 1/4 tsp McCormick® Thyme Leaves; 2 tbsps butter cubed

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 aro...

Ingredients

2 pounds frozen corn kernels , divided
1/2 cup heavy cream
4 ounces (1/2 package) cream cheese, cubed
1 cup ricotta cheese
1 tablespoon flour
1 tablespoon sugar
1 teaspoon sea salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Onion Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Paprika
1/4 teaspoon McCormick® Whole Rosemary Leaves
1/4 teaspoon McCormick® Whole Thyme Leaves
2 tablespoons butter, cubed

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
3 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.