Monday, November 24, 2014

Best Ever Creamed Corn

We'd hardly had time to take a bite of our pre-Thanksgiving dinner last night when Owen exclaimed "Wow!" and gave me a high five across the table.

This corn is a must make, must eat, must keep on retainer kind of recipe.


INGREDIENTS
  • 6 ounces PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup milk
  • 2 cups corn kernels, frozen, canned or roasted
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
  • Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  • Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
  • Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
  • Serve immediately, garnished with parsley, if desired.