Prep 30 mins
Cook 15 mins
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.
- 3 cups corn, cooked
- 3 tablespoons butter
- 1 teaspoon prepared mustard
- 1⁄4 teaspoon salt
- pepper, to taste
- 3 tablespoons cheddar cheese, grated
- Heat the corn in the butter, add mustard, salt and pepper.
- Add cheese.
- Serve Hot.
- 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.
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!
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.
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.