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.
Garlic Butter Steak Bites & Shrimp Feast
COOKED SALMON
These are incredible! My friend asked for the recipe and didn’t believe them when I said they were no bake
Corn Flakes with Bananas
Sour Cream Chicken Enchilada Casserole
Breaking: Kid Rock’s Tributє to Toby Kєith Sєts Nєw Rєcord, Drawing Morє Fans Than Taylor Swift’s Biggєst Show – S
Stop Throwing Out Toilet Paper Tubes: Here Are 4 Smart Ways to Use Them
Moldy shower tray, how to fix it: just pour this
My Car’s Previous Owner Called, Begging to Retrieve Something He Left under the Seat — When I Saw What It Was, I Went Pale
