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Creamed corn
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| Ingredients | |
| 1/8 (250 g) package | Philadelphia Brick Cream Cheese, cubed |
| 1 tablespoon and 1 teaspoon | milk |
| 5/8 (14 ounce) can | cream-style corn |
| 2 cups | frozen corn, thawed |
| 1/3 cup | Kraft Double Cheddar Shredded Cheese |
| 3 tablespoons and 1-3/4 teaspoons | sliced green onions |
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 3 cups.
Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.
Add cream-style and thawed corn; stir. Cook 4 min. or until heated through, stirring occasionally.
Spoon into serving dish; sprinkle with Cheddar cheese and green onions.
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