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.
SKINNY CHICKEN BROCCOLI CASSEROLE
Crafting Healthier and Easier Cheese in Your Own Kitchen
MOM’S FAMOUS CREAM PUFFS
“I never thought mac & cheese could get any better—until I tried it in the air fryer!”
My Boyfriend Proposed to Me Only 3 Months after We Met — I Was over the Moon until I Found Out Why
It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day
Millionaire Discovers His Daughter and Four Grandkids Have Been Living in a Car for Years — Story of the Day
Trick to defrost a freezer: the ice will disappear without unplugging it
HOW TO REMOVE SET-IN GREASE STAINS FROM LAUNDRY