SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishes #Holidaycooking #Cookingrecipes #Holidayrecipes #Slowcookerrecipes #Crockpotrecipes #Vegetablerecipes #Holidaycooking


  • 2 pounds frozen corn kernels , divided
  • 1/2 cup heavy cream
  • 4 ounces (1/2 package) cream cheese, cubed
  • 1 cup ricotta cheese
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt from McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Onion Powder
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 1/4 teaspoon McCormick® Paprika
  • 1/4 teaspoon McCormick® Rosemary Leaves
  • 1/4 teaspoon McCormick® Thyme Leaves
  • 2 tablespoons butter, cubed


  1. 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.
  2. Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
  3. 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.

recipe adapted >>>>>  here