Creamy Corn with Goat Cheese
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!
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.