Deviled Corn

Submitted by Jacqueline in KY

"Different way to fix corn but very good. Lowered the amount of salt called for in this recipe on 4-15-07, was 1/2 teaspoon."

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 6

ingredients

• 3 cups corn, cooked
• 3 tablespoons butter
• 1 teaspoon prepared mustard
• 1⁄4 teaspoon salt
• pepper, to taste
• 3 tablespoons cheddar cheese, grated

directions

1. Heat the corn in the butter, add mustard, salt and pepper.
2. Add cheese.
3. Serve Hot.
4. Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.

Reviews

[Sassy J]

An enjoyable corn dish. The mustard adds a nice hit of flavor. I used frozen corn. Very happy.

 

[Ripemango]

I used canned corn, margarine, and garlic salt instead of table salt. Very quick, easy, and tasty. It cooked while I was throwing together a sandwich. Next time I will omit the cheese, to reduce calories/fat and b/c it is flavorful enough without it. Jacqueline, this will be added into our rotation!

 

[Montana Heart Song]

We liked this but the cheese in the corn was not pleasing to our family. There is nothing wrong with the recipe. We liked the mustard.

 

[Kendra*]

This was a fabulous recipe! The mustard added just a bit of tang to plain corn. I used one can of white shoepeg corn and cut the remaining ingredients into thirds. I also used garlic salt in place of regular salt. This one is definitely going into my Keepers file! Thanks for posting, Jacqueline.

 

[iris5555]

The flavor the mustard added was very nice. I used a tarragon honey mustard, which was a perfect addition. Thanks for sharing.