Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.
Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.
Notes
The recipe has 6 side dish servings and the nutrition facts are for 6 servings, but if you are feeding little kids you can probably get closer to 8 servings from this recipe.
I love using the gold n’ white corn for this recipe but any frozen corn will work. Make sure it is the 1 lb (16 oz) bag of frozen corn.
Advertisement:
Thanks for your SHARES!
shrimp with lemon-garlic butter
Tagliatelle with porcini mushrooms: the recipe for a simple and tasty autumn starter
I knew I had to try this Amish recipe as soon as I saw it. It was scrumptious and lived up to the hype!
2 INGREDIENTS WILL BE ENOUGH TO CLEAN AND SHINE THE BURNT PANS ON THE OUTSIDE
Homemade Moroccan bread
ABC Fires Debate Moderators David Muir and Linsey Davis: “They Are a Disgrace to Their Profession”
Dessert is surefire perfect for the weekend
Primanti Bros. Loses 3 Major Sponsors After J.D. Vance Fallout: “No Sandwiches, No Sponsors”
Xavier Worthy and Patrick Mahomes Raise Eyebrows After Touchdown at Chiefs’ Training Camp.
