Prep 2 mins
Cook 3 mins
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)
- Sizzle everything in a pan until the butter and cream cheese melt together and the corn is hot.
- Salt and pepper to taste.
Needed some creamed corn for a recipe, this was by far the quickest, easiest and yummiest way to turn a can of corn to creamed corn.
Yummy! like, a lot! but simple. i doubled everything. used salted butter, didn't have unsalted. cracked pepper. next time will halv the cream cheese, was a little bit sweet. thanks! we love it!!
I really enjoyed this recipe and so did most of the family. Even DS who doesn't like corn unless it is fresh raw sweet corn still on the cob said it was really good. I especially like the fact that it is no more difficult then cooking plain canned corn yet it makes a much jazzier side dish! Thanks for sharing this family recipe Secret Agent.