Cream corn turns just plain old corn into a very special side dish. Plus, this can be whipped up in less than ten minutes.
Do you have someone who loves corn, but you haven’t been including it with your holiday or Sunday Dinner side dishes because it’s just plain old corn and you don’t have time to add One.More.Thing? Well read on. This recipe for cream corn is ready from start to finish in less than 10 minutes and turns plain ol’ corn into something really special. Between the sweet corn, silky cream cheese and garlic-y fresh chives, your guests will think this is just right. Add this colorful bite to add to your holiday meal. It whips together so quick and easy, you could designate someone at the stove to make it while all the other dishes are being set at the table.
Silky, creamy and flavorful. I know I mentioned that already, but how about one more picture, in case you aren’t sure about that. And using frozen corn is essential. Don’t even think of using canned. The frozen corn is fresh-off-the-cob flavorful and crunchy. A treat for sure.
- 1 -10 ounce package frozen corn kernels
- ¼ to ½ cup whole milk
- 3 ounces cream cheese, cut into pieces
- 2 Tablespoons snipped fresh chives
- Salt and pepper to taste
- In a medium saucepan, simmer the corn and ¼ cup milk over medium heat until corn is tender, about 5 minutes.
- Add cream cheese and stir while continuing to cook, another 1 or 2 minutes. Remove from heat and stir until cheese has fully melted and sauce is thick and creamy. Add more milk if you want it less thick.
- Stir in fresh chives.
- Season with salt and pepper to taste.
- Serve immediately.
- Alternately, this is better when served immediately but it may be made ahead and reheated before serving, but you may need to add more milk when reheating.
Recipe adapted from Martha Stewart Living, March 2008.