Take the pot off the heat. Brown ground beef and sliced mushrooms. Remove the bacon from the skillet and saute chopped onion in the bacon grease until it’s tender. Easily transform frozen corn into the most delicious side dish in twenty minutes. Never miss another recipe! Stovetop Cream Cheese Corn demands the use of brick cream cheese. 1 0. Set your slow cooker on low and add shredded Velveeta cheese. Nacho cheese sauce: Add milk, diced chili peppers, finely diced onion, hot sauce, garlic powder and cayenne to melted Velveeta cheese. Add frozen hash browns and stir in cubed Velveeta. Velveeta, melted over a plate of tortilla chips or mixed with macaroni, a childhood favorite, is high on the list of comfort foods for many Americans. Saute the corn until heated all the way through – about 5-6 minutes. A Web Experience brought to you by LEAFtv, How to Keep Cheese From Curdling When Melting. Continue cooking, stirring constantly until the cream cheese has melted into the milk to form a sauce. Once the cheese is melted, set the slow cooker to warm. Before you pour the sour cream in stir it up so that the watery stuff on top is all mixed in. Join me on my blogging journey as I share my favourite recipes and stories of my domesticated life along the way. I love when it is corn season in my area (Wisconsin), but I agree it is a mess! You bring some of your homemade beef burgers! This method is the best way to make a large amount of melted cheese for a party. Will def be making this. Add more milk if the mixture is too thick. Do not leave unattended and continue to stir; the cream cheese sauce will burn easily. Yes, it melts. This is certainly one of those dishes that you should serve immediately after cooking. Or you can melt it on top of a burger using a broiler! Cook until smooth and transfer to a casserole, top with crumbled bacon and heat until warmed through. To avoid this, use a butter knife to slice the cream cheese into roughly 1 in (2.5 cm) pieces. Truth be told, I don’t think there’s ever a time when we do not have cream cheese in our fridge. Native New Yorker Meg Jernigan stayed in Washington, D.C. after attending the George Washington University, and worked in the tourism industry with the National Park Service for many years. :). She’s a dedicated foodie with an extensive cookbook collection and years of experience in the kitchen. Like what you see? Show me your version! When adding shredded cheese to a roux (a mixture of flour & fat … Gimme all the corn. And when you add it to your mashed potatoes they should still be warm enough so the sour cream will mix in with them well. In a pinch, you could use the spreadable type, but the brick cream cheese does a better job at melting and keeping the sauce thicker and creamier. Cut the cream cheese into cubes to help it soften more quickly. Add flour and whisk. Serve immediately. I like to go for the fresh stuff in August/September, but we also eat corn year-round and use frozen because it is delicious as well! I absolutely despise doing that, because the corn ends up all over the counter and the floor! Put it into a bowl and microwave it for 30-45 seconds. Add the cheese to the top half of the double boiler and set it over the hot water. Cook and stir the cheese until it’s melted. If you don’t have a box grater or food processor, cube the Velveeta – the smaller the cubes, the more quickly the Velveeta melts. I love how simple this recipe is and it can feed a crowd. Share it with your friends! This is certainly one of those dishes that you should serve immediately after cooking. Next, reduce the heat to medium and add the cream cheese and milk. How about you make this, and I come over and we eat all the things? We just had guests over for dinner and this would have been PERFECT! Place the shredded cheese in a microwave-safe bowl and microwave on high for two minutes. This cream cheese corn sounds absolutely perfect for the holidays coming up. I did this last night and it worked great for me! Make sure that the boiling water doesn’t touch the bottom of the bowl. How to Soften Cream Cheese. I'm Byron and I'm a lover of food, cats, crochet, cross stitch and Christmas - basically anything that is pretty and delicious. Saute the corn until heated all the way through – about 5-6 minutes. Sit'nTeach'nNanny. DIRECTIONS Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about Add milk and whisk until the mixture starts to bubble and the sauce thickens. I agree with you about cream cheese making everything taste good. I could eat this every night. Cheesy hash browns: Saute bacon until it’s crisp. This simple corn recipe was amazing!! 1 decade ago. All you need is butter, flour, milk and cheese. I love the simplicity of this dish. In a large skillet over medium-high heat, add the frozen corn, butter, salt, and ground black pepper. Cover the cooker and heat the cheese for 30 minutes, stirring frequently. In a pinch, you could use the spreadable type, but the brick cream cheese does a better job at melting and keeping the sauce thicker and creamier. Besides, it also saves you from having to shuck the corn and get all of those kernels off the cob. Serve this corn with just about anything, but I can’t think of paring it with anything but my Oven Fried Chicken with Spicy Honey Drizzle. Sour cream is already liquidity so you don't need to melt it. Save this recipe to your Pinterest board for later! If you don’t own a double boiler you can make one with a sauce pan and a metal bowl that fits snugly in the pan’s opening. Adding 1/4 cup of milk makes for a thinner melted cheese that won’t harden as quickly. Stovetop Cream Cheese Corn demands the use of brick cream cheese. Take cream cheese out of its foil wrapping and set it on a microwave-safe bowl or plate. So simple and the creaminess of the cheese makes it special.