Creamy Corn

  • Servings: 4
Creamy Corn

Source: The Martha Stewart Show, March Spring 2008


  • 1 box (10 ounces) frozen corn kernels
  • 1/4 to 1/2 cup whole milk
  • 3 ounces reduced-fat cream cheese, cut into pieces
  • 2 tablespoons snipped fresh chives
  • Coarse salt and ground pepper


  1. In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.


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