Creamed Corn
2 lb frozen super sweet corn, thawed and drained
As much love as you can spare
1/2 stick butter, cubed
1/2 tablespoon sugar
1/8 to 1/4 cup whipping cream
2 to 3 ounces of cream cheese, cubed
Sea salt and fresh ground pepper to taste
Puree some of the corn to act as a thickener. Add all ingredients except the salt and pepper to a pot and slowly bring up to a low simmer, stirring occasionally. Once the cheese has started to melt, lower the temp and allow the corn to thicken. Add salt and pepper to taste. Add sugar as needed to suit your sweet tooth.
This can be cooked in the oven in a casserole dish or for real large batches use a crock pot.
Thank you Chris. If this is the same recipe as was made for the 2011 MWSO, I've already tried it and look forward to making it for myself.
That's the one Tim
Thanks, Chris! I will be making this!
Mrs Seemore
That was some mighty fine corn and so is the fresh corn on the cob you sent me back to Texas with, thanks again.
Thanks for the recipe! This was Delicious! There was so much food...it was hard to taste it all! But this is one I tried.