Prep 5 mins
Cook 5 mins
Who wants sticky, sweet, canned creamed corn when you can have cream cheese corn? For special occasions when you want to splurge on calories.
- 20 ounces frozen corn
- 3 tablespoons butter
- 8 ounces cream cheese, cut in chunks
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- In medium saucepan, warm corn slightly covered in water to about room temperature.
- DO NOT OVER COOK.
- Drain corn, place back in pan.
- Add butter and cream cheese.
- Cook, stirring over medium heat only until melted, add salt and pepper.
- Pour into serving bowl and sprinkle slight amount of parsley for color.
I have made this for years, but I always sauted onions in the butter before I add the corn and cream cheese, then I add a couple of sliced Jalapeno peppers for a kick! I never have any left over at BBQ's.
I have been making this exact dish for many years. This year I went to post it for Thanksgiving and found I had been soundly beaten to the punch. I do just a few things differently, although the instructions here are very good. 1. While the corn is in the colandar draining, I place the butter in pot to melt over medium heat. 2. When butter is almost melted, I add the cream cheese along with the salt and 1/2 tsp white pepper. When almost completely broken down by heat and stirring, remove from the heat. Then I add the corn, folding to blend. 3. I then place in casserole dish and set aside. It then is ready for re-heating either in the oven or the microwave. I dress with parsley before bringing to the table. This is so easy and yet so very tasty. Thanks for posting this.
The weather is changing into fall and I always find myself going towards comfort foods. This fit right in! It was very good and went well with oven fried chicken and mashed potatoes. Very simple and good. Thanks for sharing this nice keeper. Made for Cooking Tag Mania Tag.