Crock Pot Cream Corn

Crock Pot Corn

1 (16 oz) bag frozen corn
2 tbsp flour
1 tbsp sugar
1 tsp salt
1 tbsp cold butter, cut in pieces
1/4 cup Parmesan cheese
1 cup heavy cream

Put frozen corn in crock pot.  Stir in flour, sugar and salt.  The flour needs to be well distributed through the corn.  It will coat the corn.  Add the butter and Parmesan cheese.  Finally pour in the heavy cream.  The cream will freeze on the corn and will not mix in well.  It will mix in as the corn heats up. (Mixing the ingredients into the frozen corn makes it unnecessary to make a roux.)  Heat about 2 hours until simmering.


This is based on a recipe for Gulliver's Corn, but has been modified for the crock pot.

This became a part of our traditional Thanksgiving meal about 20 years ago.