English20 min
Cream cheese corn
Frozen corn in a cream cheese sauce. A side for 8. About 5 minutes to start and 15 to cook.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
8
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
284
Calories
2,275 kcal in this batch
Protein
7.2 g
Fat
18.9 g
Carbs
26.1 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Put the corn, butter, salt, and pepper in a skillet.
- 2
Cook it 5 to 6 minutes, stirring.
- 3
Add the cream cheese and the milk.
- 4
Stir until the cheese melts and the sauce thickens.
- 5
Stir in the parsley. Serve it hot.
Cook's notes
Frozen corn is fine. Do not let the cream cheese boil hard.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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