Recipe by Secret Agent
I felt special growing up in a huge Italian family of cooks from Philadelphia on my mom's side and just as happy to know my dad's mom from Alva, Oklahoma. The city family taught me all there was to know about baking and pasta making and Mediterranean cooking and the country side was all about fried chicken, biscuits and gravy and country ham with red-eye gravy and Grandma Addie's fried corn. When I make this corn people want the recipe and I am almost embarrassed to tell them how easy it is.
- 1 (15 ounce) can canned corn niblets
- 1 tablespoon unsalted butter
- 2 ounces cream cheese (Philadelphia, of course)