Cheese Creamed Corn Recipes
I like this variation on plain creamed
corn. It will be a welcome addition to your corn repertoire. It is
delightful with a grilled steak or with a succulent roast chicken.
Makes 6 servings
2 tablespoon butter
2 cups cooked fresh corn kernels, cut from the cob (4 to 5 ears), or 2
cups thawed frozen corn kernels
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, thinly sliced
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
2 ounces cream cheese, cut up
1/2 cup half and half
Salt and freshly ground black pepper to taste
Chopped fresh parsley
Melt the butter in a medium size heavy saucepan over low heat. Stir in
the corn and heat for 1 minute. Stir in the green onions and oregano.
Cook over medium heat for 1 minute. Stir in the cream cheese and half
and half. Stir until the cheese is melted and corn is hot, 3 to 4
minutes. Season with salt and pepper. Serve very hot, garnished with
the parsley.
Notes: if you would like a more pronounced cheese flavor, substitute 1
cup grated Gruyere or Fontina cheese for the cream cheese
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