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Slow Cooker Ricotta Rosemary Creamed Corn
salads sides

Slow Cooker Ricotta Rosemary Creamed Corn

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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.

  • 10m

    prep time

  • 2h

    Cook Time

  • 14

    Ingredients

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Ingredients

10

(1/2 cup)

Servings

Key Products

McCormick® Sea Salt Grinder
McCormick® Sea Salt Grinder
McCormick® Garlic Powder
McCormick® Garlic Powder
McCormick® Onion Powder
McCormick® Onion Powder
McCormick® Black Pepper, Ground
McCormick® Black Pepper, Ground
McCormick® Paprika
McCormick® Paprika
McCormick® Rosemary Leaves
McCormick® Rosemary Leaves
McCormick® Thyme Leaves
McCormick® Thyme Leaves

Instructions

  • 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.

Nutrition information (per Serving)

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