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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe out of my “Everyday Food”(April 2008 issue) and tweaked it a little bit for our tastes. Wanted to share because it was really good. Ingredients:
10-oz frozen corn kernels *(i used 16-oz) |
1/2-cup whole milk *(i used 2%) |
3-oz reduced fat cream cheese cut into pieces *(i used neufchatel) |
2-tbspn snipped fresh chives *(i used none) |
1/2-cup splenda *(the recipe in the magazine used no sweetner) |
coarse salt and ground pepper to taste |
Directions:
1. In a medium saucepan, simmer corn and 1/4-milk over medium heat until corn is tender, 5-7 minutes.
2. *(I cooked it for about 10 minutes and then mashed it up with my potato masher.)
3. Remove from heat and stir in the remaining ingredients.
4. - Serves 4-6
5. -Susana
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