Slow Cooker Ricotta Rosemary Creamed Corn

This delicious recipe for Slow Cooker Ricotta Rosemary Creamed Corn pairs perfectly with the Lumière de Vie 2013 Illumination.

Print

Slow Cooker Ricotta Rosemary Creamed Corn

Course Side Dish
Servings 10

Ingredients

  • 2 lbs frozen corn kernals divided
  • 1/2 C heavy cream
  • 1/2 pkg cream cheese cubed
  • 1 C ricotta cheese
  • 1 Tbsp flour
  • 1 Tbsp sugar
  • 1 tsp McCormick® Sea Salt Grinder
  • 1/2 tsp McCormick® Garlic Powder
  • 1/4 tsp McCormick® Onion Powder
  • 1/4 tsp McCormick® Black Pepper, Ground
  • 1/4 tsp McCormick® Paprika
  • 1/4 tsp McCormick® Rosemary Leaves
  • 1/4 tsp McCormick® Thyme Leaves
  • 2 Tbsp butter cubed

Instructions

  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 Notes

About the Suggested Wine Pairing This Lumière de Vie 2013 California Illumination is a dry red blend with a rich attack. This wine features violet, blueberry, raspberry and licorice with a hint of smokiness in the fi nish. This blend has a great combination of components that all play a role in the complexity of this wine. With a very round and smooth attack, this blend is very easy to enjoy. There are a fair amount of tannins from the fruit. This medium-bodied wine has quite a bit of length in the fi nish.

1 Comment

  1. I love slow cooker recipes, and this one sounds like it is a breeze to make and produces a dinner-party-worthy result. Especially with the wine pairing. The red sounds like it would be enjoyed by many, with its smooth flavour and berry notes.

Leave a Reply

Your email address will not be published.


*