Do you find yourself serving corn the same way over and over again? I believe most cooks do. Most cooks use corn as an ingredient in recipes and not serve it any other way. It's easy to open a can of corn, heat it and serve. However, let's look at making it a bit more special!
Let's take corn and make a cream cheese sauce to go with it to make "Corn with Cream Cheese". This takes regular canned corn and allows you to dress it up! Easy to make, it can be made in a matter of minutes. If you have two cans of corn on hand, along with some cream cheese, you're all set. You combine milk, butter, cream cheese, salt and pepper in a saucepan to create a sauce. Then, the canned corn is drained and added to the sauce. This is all heated to serving temperature and it's ready!
Though this calls for canned corn, you can still make this with frozen corn. You would need 3 cups of frozen corn, which has been cooked and drained, then prepare the recipe as directed. This recipe can easily be doubled, if you would like to serve a larger number. If you would like to use low-fat cream cheese, you could use it here. This also reheats well the next day, if you would like to serve this for another meal or for lunch the next day.
Speaking of corn, just recently, I gave a recipe for "New Mexico Corn Pudding", which turned out to be very popular with many of you! If you happen to miss it the first time, here's the link so you can get it again:
Let's make regular corn a new way with the cream cheese sauce, which is made as follows:
CORN WITH CREAM CHEESE
- 1 (3 oz.) pkg. cream cheese
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (12 oz.) whole kernel corn, drained
In a saucepan, combine all ingredients except for the corn. Cook over low heat, stirring constantly until blended and heated. Add the corn and heat to serving temperature. Yield: 6 servings.