Golden, sweet kernels of corn peak through a rich and creamy sauce with a light tang from an earthy goat cheese – it’s a perfect dish for easy entertaining that brings out beautiful flavors!
In a perfect world garden fresh corn would be available year round. Though my preference is always fresh corn it’s not always an option. So finding ways to prepare frozen corn that stirs that great summertime flavor is the next best thing.
When entertaining I frequently throw one or two menu items into a slow cooker. It’s a great way to get started on meal prep and leaves me time to relax and enjoy our guests.
Organic frozen vegetables are super handy to have on hand, but simply thawing and heating is not all that exciting. This dish is one simple way to add a luscious twist to that frozen bag of veggies. The corn is cooked slowly in a sauce made with cream cheese along with goat cheese, butter and milk.
As the cheese and butter slowly melt together the sauce begins to thicken then sets up into ultimate creaminess as it “rests” after cooking.
It’s creamy and delicious and brings you that summer feeling all year long!
Creamy Corn with Goat Cheese
3 packages frozen organic corn, 10-ounces each or kernels from 6 to 7 ears of roasted fresh corn
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 tablespoon sugar
1 cup milk
1 package cream cheese, 8-ounces
4 ounces goat cheese
¼ cup butter
Place the kernels of corn into a 4-quart slow cooker. Add the kosher salt, black pepper and sugar. Stir in the milk.
Cut the cream cheese, goat cheese and butter into pieces and scatter over the top of the corn – but don’t stir into the corn.
Cover and set the slow cooker on high for 2-1/2 hours or on low for 4 hours. Stir halfway through the cooking time. When the cooking time has finished stir the corn and sauce together. Check for seasoning, adding extra kosher salt and pepper to suit your taste.
Let the corn rest on the warm setting for about 20 minutes to allow the sauce to thicken.
Serves 8.
Creamy Corn with Goat Cheese
Equipment
- 4-quart slow cooker
Ingredients
- 3 packages frozen organic corn, 10-ounces each or kernels from 6 to 7 ears of roasted fresh corn
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon sugar
- 1 cup milk
- 1 package cream cheese, 8-ounces
- 4 ounces goat cheese
- ¼ cup butter
Instructions
- Place the kernels of corn into a 4-quart slow cooker. Add the kosher salt, black pepper and sugar. Stir in the milk.
- Cut the cream cheese, goat cheese and butter into pieces and scatter over the top of the corn, but don’t stir into the corn.
- Cover and set the slow cooker on high for 2-1/2 hours or on low for 4 hours. Stir halfway through the cooking time if possible.
- When the cooking time has finished stir the corn and sauce together. Check for seasoning, adding extra kosher salt and pepper to suit your taste. Let the corn rest on the warm setting for about 20 minutes to allow the sauce to thicken.
