Texas Creamed Corn

🧂 Ingredients

• 3 15-ounce cans of sweet corn, drained

  or 5 1/2 cups fresh or frozen corn
• 1 cup evaporated milk

  full fat
• 8 ounces package cream cheese

  full fat
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup shredded monterey jack cheese

  or pepper jack cheese
• 3 tablespoons unsalted butter
• 1-2 teaspoons sugar

  (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

  (use less if preferred)

Instructions

• 1 Combine evaporated milk with cream cheese in a saucepan over medium heat.
  Slowly, stir the mixture together until cream cheese has melted through. Stir in
  butter and shredded cheese.
• 2 Once the cheese has melted and combined with the remaining sauce, add the corn.
• 3 Simmer for a few minutes and taste for sweetness. Add one teaspoon of sugar if
  the corn is already sweet, and two teaspoons if the dish really needs it.
• 4 Season with salt, and black pepper. Simmer for another minute or two.
• 5 Serve immediately, or transfer creamed corn to a slow cooker, and set to warm.
  Give it a good stir before serving.

Nutrition Info