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Slow Cooker Creamed Corn with Ricotta and Bacon Recipe

Slow Cooker Creamed Corn with Ricotta and Bacon

Tender corn cooks gently with whole-milk ricotta, Parmesan, cream, and butter before being finished with crisp bacon and fresh chives. This creamy Crockpot side serves about 6 to 8 people.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups Frozen corn, thawed and drained
  • 6 slices Bacon, cooked until crisp and chopped
  • 1 cup Whole-milk ricotta cheese
  • 1/2 cup Heavy cream or half-and-half
  • 1/2 cup Freshly grated Parmesan cheese
  • 2 tablespoons Unsalted butter
Seasoning
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Garnish
  • 2 tablespoons, optional Fresh chives or green onions, chopped

Method
 

Step-by-Step
  1. Cook the bacon in a skillet until crisp. Drain it on paper towels, then crumble or chop it; reserve about 1 tablespoon of bacon fat if desired.
  2. Lightly grease the slow-cooker insert. Add the thawed and drained corn, ricotta, cream, Parmesan, butter, salt, and pepper, then stir until evenly combined.
  3. Cover and cook on LOW for 2 to 3 hours, stirring once or twice, until the corn is hot and the cheese mixture is creamy. Alternatively, cook on HIGH for about 1 to 1 1/2 hours.
  4. Stir most of the bacon into the corn during the final 15 to 20 minutes, or sprinkle all of it over the finished dish to keep it especially crisp.
  5. Taste and adjust the salt and pepper. Garnish with chopped chives or green onions and serve hot.

Notes

Thaw and drain the corn thoroughly so the sauce does not become thin. Whole-milk ricotta gives the creamiest result. Avoid prolonged cooking because the ricotta can become grainy or the dairy can separate. If the corn gets too thick, loosen it with 1 to 2 tablespoons of warm cream or milk.