Ingredients
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2
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2
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1
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1
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1
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-
-
-
-
-
-
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Directions
Yummy Cheesy Corn,I know this may seem silly to post this simple recipe, but this corn is soooooo good! I make this at least once a week with a meal and my hubby only likes this kind of corn. Plain corn has gone out the window. This is so easy and yummy. Anyone could make it in a jiffy!,I’m sure this recipe is great as written, but I was looking for a recipe with a little more zip for a can of corn that I got for free (don’t usually buy canned vegetables). I cut the recipe in half since I only had 1 can of corn and I substituted Monterey Pepperjack cheese for the cheddar cheese at the end. I did drain the corn (many people have asked whether they should – I feel it would have been watery and salty if I hadn’t) and didn’t use quite as much salt (maybe half). Part-way into the cooking process for the corn, I added chopped hot pickled peppers (mine were from the garden last year but chopped jalapeo or even fresh jalapeno would be excellent!) and chopped scallions. All I can say is WOW! This makes a great side dish for a Mexican entree and I don’t see why you couldn’t add a can of drained/rinsed black beans if you wanted to. May not be as popular this way with the young kids (although mine would have eaten it when they were younger), but it’s definitely worth buying canned corn again to make!,Not sure if you are supposed to drain the liquid from the corn?
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Steps
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1
Done
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Melt Butter in Medium Skillet and Add Corn. |
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2
Done
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Add Salt and Pepper and Fry For About 5 Minutes. |
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3
Done
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Add the Cheese and Stir Until It's Nice a Melted. |
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4
Done
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Serve Immediately! |
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5
Done
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Ohhhh -- It's Soooo Good! |
