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.
Apple Fritters with Maple Glaze
wonton soup
Put this on the table and blink—it’s gone! My guests just devour it
How to grow ginger at home to have an endless supply of it
Stove top beef stew
Sun-dried tomatoes in oil: the recipe with tips and tricks for making them at home
Twix cookies
TRUE: Roseanne’s New Morning Show on Fox Breaks Viewer Records, Surpasses ‘The View’
Title: Ultimate Sparkling Hugo Cake: A Refreshing Summer Treat with Prosecco, Elderflower Syrup, and Lime
