Slow Cooker Creamed Corn


  • 8 ears of corn, kernels removed
  • 1 1/2 cup milk
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 8 ounces mascarpone cheese
  • 1/2 cup unsalted butter, cut into tablespoons
  • 2 tablespoons fresh thyme leaves, chopped
  • cracked black pepper

Cooking Instructions:

  1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and mascarpone cheese. Cover and cook on high heat for 4 hours.
  2. Uncover and stir until butter and cream cheese are completely combined. Cover and cook for an additional 15 minutes. Stir in thyme.
  3. Serve immediately, sprinkle with a bit of cracked black pepper if desired.