Creamed Corn tossed with red peppers, green onions, and a rich creamy savory cheese sauce topped with crispy toasted Parmesan cheese. It’s the perfect side dish for all your holiday gatherings and family dinners. And it’s so easy to make.
32ouncesfrozen cornthawed or 4 cans whole corn, drained
¼cupchopped green onions
¼teaspoonsugar
1/8teaspooncoarse ground black pepper
½cupshredded Parmesan cheese
Instructions
Preheat oven to 375° F. Lightly oil a casserole dish or coat with nonstick cooking spray.
Combine cream cheese, chopped red pepper, half-and-half, butter, Bouillon cube, and garlic in a medium saucepan over medium-high heat, and cook until cream cheese melts completely and bouillon cube dissolves, about 2-5 minutes, stirring frequently.
8 ounces cream cheese cut into smaller pieces, ½ cup chopped red bell peppers, 1/3 cup half and half, ¼ cup unsalted butter, 1 cube Vegetable flavor Bouillon, 2 cloves garlic
Stir in corn and chopped green onions until well combined, and continue to heat 2 more minutes until mixture is hot. Stir in sugar and black pepper. Taste for salt, adding some if desired.
32 ounces frozen corn, ¼ cup chopped green onions, ¼ teaspoon sugar, 1/8 teaspoon coarse ground black pepper
Pour corn mixture into prepared baking dish, and sprinkle with Parmesan cheese. Place casserole into oven and bake until cheese is browned, and mixture is bubbly, about 20 minutes. Garnish with additional chopped green onions if desired.