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Creamy Corn

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Creamy Corn

This recipe was adapted from the April 2008 issue of Everyday Food. It is a flavorful addition to Crispy Breaded Pork Cutlets.

Ingredients

Serves 4

  • 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 freshly ground pepper

Directions

  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.
From The Martha Stewart Show, March 2008

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