Found on SL here
2 Tbsp salted butter
20oz pkg frozen corn, thawed or 4 1/2 cups fresh corn kernels (from 5 ears)
2 oz. (1/4 cup) cream cheese, cut into pieces
2 Tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp thinly sliced fresh chives or scallions, plus more for garnish
Heat butter in a large nonstick skillet over medium-high. Add corn, and cook, stirring occasionally, until bright and tender, 6 to 8 minutes.
Add cream cheese, honey, salt, and pepper.
Cook, stirring often, until cream cheese is melted, and corn mixture is creamy, about 2 minutes. Stir in chives. Transfer to a serving bowl, and garnish with additional chives. Serve immediately.
20oz pkg frozen corn, thawed or 4 1/2 cups fresh corn kernels (from 5 ears)
2 oz. (1/4 cup) cream cheese, cut into pieces
2 Tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp thinly sliced fresh chives or scallions, plus more for garnish
Heat butter in a large nonstick skillet over medium-high. Add corn, and cook, stirring occasionally, until bright and tender, 6 to 8 minutes.
Add cream cheese, honey, salt, and pepper.
Cook, stirring often, until cream cheese is melted, and corn mixture is creamy, about 2 minutes. Stir in chives. Transfer to a serving bowl, and garnish with additional chives. Serve immediately.
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