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.
My Ex-husband Unexpectedly Invited Me on a Trip – When We Came Back, My Life Turned Upside Down
Whole Wheat Cloverleaf Dinner Rolls
Mama’s Casserole Pork Chops Recipe
HEARTY BEEF ROAST POT RECIPE
My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
Roll recipe for poppies from seeds
