Tuesday, April 17, 2012

Cheesy Creamed Corn

Chris' favorite side dish is creamed corn. I actually set out to make a spicy creamed corn only to realize that I had already used my peppers. So I turned to another favorite ingredient. Cheese! Two kinds of it!

Cheesy Creamed Corn
Source: Jenna's Journey Blog

16 ounces of frozen yellow corn kernels
4 oz (half a block) of reduced fat cream cheese
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 cup shredded parmesan
salt and pepper to taste

In a medium saucepan over medium heat, combine cream, cream cheese, parmesan, butter and pepper (NOT salt). Stir frequently until well combined. Add the corn. Stir often until corn is hot and everything is well combined. Taste for salt (you may not need it since parmesan is salty).

Serve hot!
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