Slow Cooker Ricotta Rosemary Creamed Corn

• Produce

  • 2 lbs Corn, frozen kernels
  • 1/2 tsp Mccormick garlic powder
  • 1/4 tsp Mccormick onion powder
  • 1/4 tsp Mccormick rosemary, Leaves
  • 1/4 tsp Mccormick thyme, Leaves

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Mccormick black pepper, Ground
  • 1/4 tsp Mccormick paprika
  • 1 tbsp Sugar

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Heavy cream
  • 1 cup Ricotta cheese

• Deli

  • 1 tsp Sea salt from mccormick sea salt grinder

Found on mccormick.com

Description

Ingredients

• 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

Directions

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