Cheesy Cream Corn
It doesn't get much easier than this to make a deliciously creamy, cheesy corn side dish.
1/3 cup 2% milk
1 (3-ounce) package cream cheese
2 tablespoons butter
1/4 teaspoon kosher or sea salt
Freshly ground black pepper
2 (15-ounce) cans whole kernel corn, drained*
Fresh chopped parsley for garnish (optional)
- In a medium saucepan, combine the milk, cream cheese, butter, salt and pepper and cook, stirring constantly, over low heat until cheese melts.
- Add the drained corn and stir to combine, continue cooking and stirring just until mixture is hot. Remove from heat and serve. Garnish with chopped fresh parsley, if desired.
Makes 8 servings.
*I've prepared this with both frozen corn (a 12-ounce package) and canned corn, and I much prefer using canned corn for this recipe. The texture of the canned corn is "firmer", the frozen corn was "mushy and waxy".
Nutritional Information Per Serving (1/8 of recipe): 153.7 calories; 44% calories from fat; 7.8g total fat; 20.1mg cholesterol; 342.3mg sodium; 235.9mg potassium; 20.5g carbohydrates; 2.1g fiber; 4.3g sugar; 18.4g net carbs; 4.0g protein.