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Creamed Corn With Cheese
Native Americans were the first to teach Pilgrims how to plant and harvest corn. Since then corn has become one of the most popular staples in America. You can use either fresh on the cob or frozen corn for this comforting dish. Makes 4 side dishes.

2 slices chopped bacon
3 medium ears of fresh corn or 1-1/2 cups loose-pack, frozen corn
3 tablespoons water
2 tablespoons finely chopped onion
ΒΌ teaspoon black pepper
1/2 of a 3-ounce package cream cheese, cubed
1 tablespoon milk or cream

In a medium saucepan, cook bacon until crisp. Remove bacon, reserving 1 tablespoon of the drippings in saucepan. Drain the bacon and set it aside. If using fresh corn, with a sharp knife cut corn from cobs about two-thirds down the kernels; do not scrape cob. (You should have about 1-1/2 cups of corn.) Add the fresh or frozen corn, water, onion, and pepper to the saucepan. Bring just to boiling. Reduce heat. Cover and simmer for 5 to 7 minutes or until corn is crisp-tender.

Add the cream cheese to the undrained corn mixture in the saucepan. Stir over low heat until melted. If necessary, stir in the milk or cream to make corn mixture of desired consistency. Sprinkle with reserved bacon.

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