Prep 5 mins
Cook 10 mins
My quick simple way of dressing up canned corn to make it a little more tasty.
- 2 (15 1/4 ounce) cans sweet whole kernel corn
- 1 cup sour cream
- 1 teaspoon lemon pepper
- 2 tablespoons butter
- Drain corn.
- Place all ingredients into pan and cook until hot and bubbly.
- Let rest for a short time before serving to allow it to thicken so it is not runny.
What a great way to liven up corn. Don't get me wrong. I enjoy plain corn, but what a great way to take it further than just butter. The lemon pepper was just the right touch. Thnx for posting, Jeff. Made for Fall 2008 PAC.
Nice to see another chef who uses lemon pepper! This recipe is definitely a nice way of preparing corn, & since I often like corn AND peas together, next time I make this I'll try that combo! Still, your recipe, as is, makes a very tasty side dish! [Made & reviewed for one of my adopted chefs in this Spring's PAC]