INGREDIENTS
- 10 ears fresh corn-on-the-cob with husks
- 1 ¼ cups heavy cream
- ¼ cup butter, melted
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- ¼ teaspoon ground nutmeg
DIRECTIONS
- Microwave 3 or 4 ears of corn for 3 to 4 minutes. Set aside to cool before removing husks and silk. Repeat with remaining corn.
- In a slow cooker crock, stir together heavy cream, butter, sugar, salt, black pepper and nutmeg.
- Husk ears of corn and remove silk.
- Carefully cut kernels from each ear of corn on a cutting board. Add corn kernels to heavy cream mixture. Stir until blended.
- Insert probe in slow cooker. Set slow cooker to LOW and the probe to 175°F. Set temperature hold time for 3 hours.
Serves:10
