Scalloped "Cream Cheese" Corn in a Weston Slow Cooker

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Recipe - Scalloped

From the Weston Kitchen


  • 1 dozen ears of corn
  • 2 cups masa harina
  • 1 white onion, chopped
  • ½ cup coconut milk
  • ¼ cup coconut butter (you can use regular butter instead if you prefer)
  • 2 tablespoons brown sugar
  • 4 slices Chao Coconut Herb cheese (this cheese is awesome because it keeps the recipe vegan-friendly, but also because it's just as good as regular old cheese, if not: better — you can use ½ cup of shredded mozzarella instead)
  • 1 cup chopped walnuts
  • 2 teaspoons cinnamon


"Scalloped corn" & "cream cheese corn" become popular recipe searches around this time of year —particularly in the Midwest. So we combined both and turned them on their heads. Coconut butter, milk & cheese take the place of cream cheese, allowing this recipe to be vegan-friendly but also making for a really unique, taste bud-pleasing dish.

  1. Use your Corn Cutter to cream the fresh corn into your Slow Cooker, set to high. Stir in the rest of the ingredients, except the walnuts.
  2. Allow to slow cook for 4 hours, stirring occasionally. Top with walnuts and sprinkle with cinnamon, then serve.

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