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Cream-Cheesy Corn

Makes: 2 servings
Start to Finish 25 mins
Cream-Cheesy Corn
  • 2  slices  bacon, cut up
  • 3  medium  ears of fresh corn or 11/2 cups loose-pack frozen corn
  • 3  tablespoons  water
  • 2  tablespoons  finely chopped onion
  •  Dash  pepper
  • 1/2 3  ounce package  cream cheese, cubed
  • 1  tablespoon  milk (optional)

1. In a small saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon. Set aside.

2. With a sharp knife cut corn from cobs at two-thirds depth of kernels; do not scrape the cob. (You should have about 1-1/2 cups of corn.) Add the fresh or frozen corn, water, onion, and pepper to the saucepan. Bring just to boiling. Reduce heat. Cover and simmer for 5 to 7 minutes or until corn is crisp-tender.

3. Add the cream cheese to the undrained corn mixture in the saucepan. Stir over low heat till melted. If necessary, stir in the milk to make corn mixture of desired consistency. Stir in reserved bacon. Makes 2 servings.

Nutrition Facts (Cream-Cheesy Corn)
  • Servings Per Recipe 2,
  • cal. (kcal) 276,
  • Fat, total (g) 19,
  • chol. (mg) 42,
  • sat. fat (g) 8,
  • carb. (g) 23,
  • pro. (g) 7,
  • sodium (mg) 252,
  • Potassium (mg) 385,
  • Percent Daily Values are based on a 2,000 calorie diet

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