Keeping Corn Hot: The Crock-Pot Method

Keeping corn hot in a crock pot is a great way to prepare sweet, buttery, and tender corn all year round, and it's especially perfect for warm summer months when you want to keep the kitchen cool and feed a crowd. Corn on the cob can be cooked in a crock pot in just a few minutes, and you will have a fantastic fresh side that your friends and family will love. It's also a great way to make creamed corn, a comfort food classic that deserves a spot in your regular recipe rotation.

Corn on the cob

To make corn on the cob in a crock pot, start by husking the corn and removing the silk. Then, lightly brush each cob with olive oil and season with salt and pepper. You can also add some water to the bottom of the slow cooker before adding the corn. Cook the corn on high for 2-4 hours, or on low for 3-4 hours, until it is tender and bright yellow. Once it is cooked, stir in some butter to taste.

If you want to get creative, you can season your corn with different flavour combinations such as garlic butter and fresh herbs like parsley, basil, and chives. You can also make it ahead of time and reheat it, or store it in the fridge for up to 3-4 days.

So, the next time you're looking for an easy and tasty side dish, why not give crock pot corn on the cob a try? It's the perfect way to enjoy the freshness of summer corn with minimal effort!

Creamed corn

To make creamed corn in a crockpot, start by gathering your ingredients. You will need corn kernels, cream cheese, milk or heavy cream, butter, sugar, salt, and pepper. You can use canned, frozen, or fresh corn kernels for this recipe. If using fresh corn, cut the kernels from the cob and add the corn's milk to the crockpot for extra flavour.

Once you have your ingredients, the preparation is simple. Saute some diced onion in butter and olive oil, then add it to the crockpot with the corn, milk or cream, honey or sugar, and salt and pepper. Scatter cubes of cream cheese and butter on top, cover the crockpot, and cook on high heat for 2-3 hours, or until the corn is tender.

Once the corn is tender, stir the mixture until the butter and cream cheese are well combined. Then, add Greek yogurt and partially puree the creamed corn to thicken it. You can use an immersion blender directly in the crockpot or transfer some of the corn to a food processor or blender and puree it before stirring it back into the rest of the corn.

There are many ways to customise this creamed corn recipe to make it your own. You can add Parmesan cheese, bacon, jalapeno, cheddar cheese, or chives to give it some extra flavour and spice. You can also adjust the consistency by pureeing more or less of the corn or by cooking it uncovered for an additional 15 minutes to reduce the liquid.

Crockpot cooking vs oven cooking

Slow cookers, or crock pots, are a great way to keep corn hot and delicious. But how does crockpot cooking compare to oven cooking?

Ovens have long been the go-to cooking appliance, but crock pots offer an easy, set-and-forget alternative. Crock pots are ideal for those who want to start cooking a meal in the morning and have it ready by the time they get home from work. Modern slow cookers even have a warming function to keep food warm and edible after cooking. With an oven, you can't leave it on all day, and there's a risk of food burning or catching fire. Ovens also take time to heat up, whereas crock pots don't usually need to be preheated.

However, crock pots are slower than ovens when it comes to cooking time. A roast that takes an hour and a half in the oven might need six hours in a crock pot. But, crock pots are known for producing moist, fall-off-the-bone meals without much drying out, as long as there's enough liquid in the pot. Achieving moist food in an oven requires more effort, such as braising or adding extra oil during cooking.

Size is another consideration. Crock pots are usually smaller and better suited for cooking meals for smaller families. Ovens, on the other hand, offer more space and are ideal for cooking large meals, such as a full-size turkey and a casserole during the holidays.

In terms of convenience, crock pots are excellent for keeping dishes warm and are a great addition to family gatherings or holiday meals. They also free up stovetop and oven space, allowing you to use those appliances for other dishes.

Both methods have their pros and cons, and the best choice depends on your specific needs. Crock pots are ideal for slow-cooked meals, smaller families, and when you have plenty of advance notice. Ovens are necessary for larger meals and when you need to cook something quickly. Ultimately, both crock pot cooking and oven cooking can result in delicious, moist meals.

Storing and reheating corn

Storing Corn

Fresh corn tastes best when eaten within a day or two of buying or harvesting. If you're not planning on eating it right away, you can store it in the refrigerator for up to six days if it's unshucked and for up to three days if it's pre-shucked. Wrap the corn tightly in plastic film or a Ziploc bag, making sure to remove any mold or insects from the leaves first.

You can also freeze corn on the cob for up to 12 months. If it's uncooked, leave the husk on as it will act as a natural covering to protect the corn from ice crystals. If the corn is already husked, place it in a freezer-safe bag, squeeze out the excess air, seal, label, and freeze.

Reheating Corn

There are several ways to reheat corn on the cob, including using the oven, microwave, boiling water, grill, or air fryer. Each method takes less than 10 minutes and ensures the corn is warmed through and ready to be enjoyed.

• Oven: Preheat the oven to between 350°F and 400°F. Place the corn on a baking dish, add a small amount of water to the bottom of the dish, and cover with aluminum foil. Reheat in the oven for around five minutes.
• Microwave: Place the corn on a microwave-safe plate or dish, add a small amount of water, and cover with a plate or damp towel. Microwave in 30-second intervals until the corn is warmed through, being careful not to overcook.
• Boiling Water: Bring a large pot of water to a boil, add the corn, and boil for just 2 minutes.
• Grill: Brush the corn with oil or butter and place on a medium grill. Rotate the corn every 30 seconds until all sides are warmed through, which should take about two full rotations.
• Air Fryer: Preheat the air fryer to 350°F. Place the corn in the air fryer and cook for 3 to 4 minutes, or until heated through.

It's important to note that when reheating corn, you should avoid drying it out. Adding a small amount of water and covering the corn while reheating can help to ensure it stays moist. Additionally, be careful not to overheat the corn, as this can also affect its texture and taste.

Reheating Creamed Corn

If you're reheating creamed corn, you can place it in a large pot on the stovetop and gently reheat it over medium-low heat, stirring frequently until warm. You can also reheat it in the microwave or crockpot.

Corn dip

A crock pot is perfect for making corn dip—a creamy, delicious, and spicy dip with sweet corn and cream cheese. It is a crowd-pleasing appetizer that is super easy to make. Here is a step-by-step guide on how to make corn dip in a crock pot:

Ingredients:

• Corn (frozen, fresh, or canned)
• Cream cheese
• Sour cream
• Mayonnaise
• Shredded cheese (cheddar, pepper jack, or a combination of both)
• Jalapeno
• Green onions
• Spices (garlic powder, salt, black pepper, chili powder)
• Bacon (optional)
• Green chilies (optional)

Method:

• Add all the ingredients, except the bacon, to the crock pot. Frozen corn can be added directly, but if you are using fresh corn, cut the kernels from the cob and scrape the corn milk into the pot as well.
• Stir the ingredients well.
• Cover the crock pot and cook on high for 1-2 hours, stirring occasionally to ensure even cooking.
• After the corn is tender, add the bacon and stir again.
• Spoon the corn dip into a serving bowl and garnish with chopped green onions or cilantro.
• Serve warm with tortilla chips, veggie sticks, or scoopable corn chips.

Tips:

• This dip can be made in advance and stored in the refrigerator for up to two days before cooking.
• It can be served directly from the crock pot to keep it warm during a party.
• Using a crock pot liner will make cleaning up easier.
• For a milder dip, omit the jalapeno and add a can of diced green chilies instead.

Variations:

The corn dip recipe is versatile and can be customised to your taste:

• For extra heat, add cayenne pepper, black peppers, or fresh garlic.
• For a less meaty version, omit the bacon or replace it with ground sausage crumbles.
• Sprinkle some Parmesan or cotija cheese on top for an added flavour boost.
• Add a can of black beans or diced tomatoes for extra colour and depth of flavour.

Enjoy your warm, creamy, and delicious corn dip!

Frequently asked questions