Tuesday, September 4, 2007

Corn al la Great

  • 2 lg pkg frozen niblet corn (not cream style)
  • 1 pkg Philadelphia cream cheese (room temperature)
  • 1 stick of real butter (not margerine)
  • 1 tsp sea salt (or to taste)
Put all ingredients into a medium sauce pan and cook on medium until ingredients begin to melt; turn to low heat. Stir occasionally. Do not cook too long else corn will become tough. Cook about 2 -5 minutes after ingredients have dissolved.

This recipe is a WOW getter when served at pot-lucks etc. And it's EASY!

Recipe is good halved for smaller number of servings.

Julya H

1 comment:

Julie said...

I make a version of this with jalapenos. It is really good and easy!