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.
Broccoli Cheddar Chicken Rollups
Biscuits and Gravy Casserole
A recipe to keep like a precious jewel!
These are awesome, fantastic garlic flatbreads in 10 minutes
Natural fertilizer that makes all plants grow: you can find it directly in the kitchen
Slow Cooker Root Beef BBQ Pork Ribs
Ritz Cracker Cookies
Warner Bros Ends $50 Million Production Deal with Rob Reiner Over ‘Too Much Wokeness’
RIBEYE STEAK
