Ricotta and Rosemary Creamed Corn
Ricotta and Rosemary Creamed Corn
Adapted from McCormick.com
Ingredients:
2 pounds frozen corn kernels, divided
1/2 cup heavy cream
4 ounces (1/2 package) cream cheese, cubed
1 small container ricotta cheese
1 tablespoon flour
1 tablespoon sugar
1 teaspoon sea salt from McCormick® Sea Salt Grinder
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Black Pepper, Ground
1/4 teaspoon Paprika
1/4 teaspoon fresh Rosemary Leaves
1/4 teaspoon fresh Thyme Leaves
2 tablespoons butter, cubed
Directions:
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.
Adapted from McCormick.com
Ingredients:
2 pounds frozen corn kernels, divided
1/2 cup heavy cream
4 ounces (1/2 package) cream cheese, cubed
1 small container ricotta cheese
1 tablespoon flour
1 tablespoon sugar
1 teaspoon sea salt from McCormick® Sea Salt Grinder
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Black Pepper, Ground
1/4 teaspoon Paprika
1/4 teaspoon fresh Rosemary Leaves
1/4 teaspoon fresh Thyme Leaves
2 tablespoons butter, cubed
Directions:
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.
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