Slow Cooker Creamy Taco Corn

This is the fifth, and final, recipe of my 5 recipes for a 2-course Mexican Dinner. If you haven’t read the other recipes, here they are.

• 2/4/2020 – Fundido Sauce
• 2/6/2020 – Big Batch Taco Seasoning
• 2/11/2020 – Cheesy Enchilada
• 2/13/2020 – Enchisagna
• 2/18/2020 – Cheesy Cream Corn

Story Time with The Chronically ill Chef

I am not always sure whether I will be able to cook or not. It depends on my energy and standing over a hot stove when I am already fatigued and brain fogged is not going to do my body any favors. So, whenever I can, I like to use the slow cooker, though I usually call it a crock pot because I’m Minnesotan and that’s what I grew up calling it.

So a few weeks ago, I knew that I was going to be making the Fundido Enchisagna later that night, so I decided that I wasn’t going to try and make a side using the stove or oven. I was going to use the slow cooker. I found several recipes to see how slow cooker cream corn is usually made and went from that. I combined techniques from several recipes and the end result was described as an “11” by my dad (I don’t understand his system, to be honest).

Some crock pot recipes have you going back after an hour and doing something to it, others have you coming back more often. This one just has you dump all the stuff in and walk away. No mixing, no fuss. That should be my slogan.

Some of the cream corn things I saw had you cut the cream cheese and butter into cubes, I didn’t do that because I had another thing to make several hours later. It came out perfectly fine without doing that.

Oh, and here’s a note on what I think is happening scientifically with the immersion blender (I keep miscalling it emulsion). So, after you do blend it and put it on high for 15 minutes, it thickens the cream corn and I think that is because blending it releases some of the starch from the corn. And when you put cornstarch into a soup or sauce, it thickens it up, and I think the same thing is happening here. Though I don’t know for sure.

So, I have had to throw away meats sometimes if I don’t have the energy to cook it. I always feel terrible doing that. But, this side dish recipe doesn’t have any meat. It uses frozen corn, but you can use whatever kind of corn you want.

Ingredients

• 2 1/2 pounds frozen corn kernels
• 2 (8 ounce) packages cream cheese
• 1 cup butter
• 1 cup milk
• 1/2 cup taco seasoning
• 2 tablespoons white sugar
• salt and pepper to taste

Directions

1. In a slow cooker, combine all of the ingredients. Season with salt and pepper to taste. Don’t mix it unless you absolutely want to.
2. Cook on low for 4 to 6 hours or on high for 2 to 4. I recommend low, but if you are in a timecrunch, go ahead and try high.
3. When you are about ready to eat, mix the ingredients together.
4. Use an immersion blender or spoon about a cup or two into a blender and blend it (be careful when doing that, it will be hot) and break up a fair amount of it.
5. Stir again and put the cover back on, putting the slow cooker on high for 15 minutes.
6. Stir one last time and serve.