Easy Slow Cooker Escalloped Corn Recipe - Comfort Food Classic

Escalloped Corn

YIELD Makes 6 servings

INGREDIENTS

2 tablespoons butter 1/2 cup chopped onion 3 tablespoons all-purpose flour 1 cup milk 4 cups frozen corn, thawed, divided 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg Fresh thyme (optional)

PREPARATION:

Slow Cooker Directions

1. Melt butter in small saucepan over medium heat. Add onion; cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk; bring to a boil. Boil 1 minute or until thickened, stirring constantly.
2. Process 2 cups corn in food processor or blender until coarsely chopped. Combine milk mixture, chopped and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker; mix well.
3. Cover; cook on LOW 3-1/2 to 4 hours or until mixture is bubbly around edge. Garnish with fresh thyme.

Variation Add 1/2 cup (2 ounces) shredded Cheddar cheese and 2 tablespoons grated Parmesan cheese before serving; stir until melted. Garnish with additional shredded Cheddar cheese. This recipe appears in: Vegetable Side Dish