Serves 6-8
Ingredients
2 1/2 pounds frozen corn kernels
1 cup heavy cream
1 (8 oz.) package cream cheese, room temperature
1/2 cup parmesan cheese, grated
6 tablespoons unsalted butter, room temperature
1 tablespoon sugar
kosher salt and freshly ground pepper, to taste
Directions
Whisk together heavy cream, cream cheese and butter in slow
cooker until mostly smooth.
Stir in corn, Parmesan cheese and sugar, then season with
salt and pepper.
Cover slow cooker and cook on low for 4-5 hours, stirring
occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
I have never heard of Rudy's Restaurant, but if I ever come across one, I will absolutely stop and order the creamed corn.
