• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Slow Cooker Creamy Corn with Bacon, Green Onions and Bourbon

July 27, 2014 by The Runaway Spoon 1 Comment

IMG_1001 Slow Cooker Creamy Corn with Bacon, Green Onions and Bourbon

My family has a farm in Arkansas, rice and soybeans mostly, but a few other crops. One year, when I was maybe ten or twelve, my dad and a fellow farmer decided to experiment with corn. So on a little corner of the farm, they planted a couple of varieties. When it came in, he brought home paper grocery sacks of corn all summer. My mother spent that summer shucking corn and using it in every kind of recipe she could think of. We ate corn every single day. The problem was, it was never very good. Little kernels, pale and tough. But my mama sure did keep trying and we did our best to support her. One day, Daddy was out at the farm, picking some corn and putting it in his paper grocery sack and his fellow farmer asked what in the world he’s doing. Well, turns out my dad, bless his heart, had been picking corn from the end of the field that was grown as feed corn – not the good eating corn from the other end. Of course, by the time he figured it out, the season was pretty much over. We don’t grow corn anymore.

Fresh corn is one of my very favorite things about summer. I wait for the season all year and really make the most of it when it arrives. I buy freshly picked cobs by the armful at the farmers market. I blanch and strip those kernels and freeze them in little bags to enjoy all winter. I can fresh corn relish. I use it in cool summer salads. And of course I eat it straight off the cob, boiled or grilled and smothered with butter.

Sometimes I do go over board. I buy so much corn, I just can’t get it dealt with quickly, so there are some cobs in the fridge for a few days. They are still good, but not as fresh and tender and sweet as those right out of the field. So they sometimes need a little help. I found myself in this predicament one day and remembered a recipe for crockpot corn scribbled on a scrap of paper. I dug it out of the files, but decided I could do better. Take that basic creamy corn recipe and really give it some style. Green onions, bourbon and hot sauce zazz it up, but is deliciously creamy and tender.

You can cut the corn from the cobs right into the slow cooker and avoid the mess of flying kernels (just be careful if the cooker is hot). And of course, you can use frozen corn when the fresh is not in season. But whatever you do, make sure the corn was intended for good eating and not for the pigs.

IMG_1001 Slow Cooker Creamy Corn with Bacon, Green Onions and Bourbon
Slow Cooker Creamy Corn with Bacon, Green Onions and Bourbon
2014-07-22 13:46:05
IMG_1001 Slow Cooker Creamy Corn with Bacon, Green Onions and Bourbon
Serves 6
Save Recipe
Print
Ingredients
  1. 5 strips bacon, cooked until crisp
  2. 3 Tablespoons bacon grease
  3. 2 Tablespoons butter
  4. 7 – 8 green onions, white and light green parts, finely chopped
  5. 1 clove garlic, minced
  6. 6 – 8 ears of corn (about 5 cups kernels, or 1 ½ pounds)
  7. ½ cup milk
  8. 8 ounces cream cheese
  9. 2 Tablespoons bourbon
  10. 1 teaspoon kosher salt
  11. 1 teaspoon black pepper
  12. 1 teaspoon hot sauce
Instructions
  1. Place the bacon grease and butter on the bottom of a 5 – 7 quart slow cooker, turn it on high, cover and leave for about 5 minutes until the butter melts. Add the chopped green onions and minced garlic, cover, and leave for about 10 minutes until the onions are soft. Reduce the heat to low.
  2. Add the corn, cream cheese cut into cubes, milk, bourbon, salt, pepper and hot sauce and give it a good stir. Cover the crockpot and cook for 3 ½ hours.
  3. Chop the bacon strips into small pieces and stir through the corn. Cover and continue cooking for 30 minutes.
  4. Serve immediately
By The Runaway Spoon
The Runaway Spoon https://therunawayspoon.com/

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email

Related

Related Posts

  • Farmers Market Vegetable Tart
  • Bourbon Grilled Flat-Iron Steak with Southern Bacon Bourbon Butter
  • Fresh Herb Field Peas

Filed Under: Farmers Market, Fruit and Vegetables, Sides, Southern Specialties, Vegetables Tagged With: bacon, bourbon, corn, farmers market, green onions, Southern specialites

Reader Interactions

Comments

  1. Mary Frances says

    July 30, 2014 at 11:45 am

    I’ve never seen bourbon paired with corn before (which is odd because bourbon is made from corn). Neat idea!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2025 The Runaway Spoon