Yum-Yum Corn
Corn baked with an irresistible combination of butter, cream cheese, and garlic. Every time I make this for other people, they ask for the recipe. Just one taste and everyone says 'YUM!' Especially a favorite with my kids!
Corn baked with an irresistible combination of butter, cream cheese, and garlic. Every time I make this for other people, they ask for the recipe. Just one taste and everyone says 'YUM!' Especially a favorite with my kids!
- Carbohydrate 0.374586249300894 g
- Cholesterol 30.5031250388668 mg
- Fat 11.5088656396627 g
- Fiber 0.00949999988079071 g
- Protein 0.12760000015366 g
- Saturated Fat 7.2878709467861 g
- Serving Size 1 1 to 10 serving (16g)
- Sodium 517.888750104127 mg
- Sugar 0.365086249420103 g
- Trans Fat 0.805756876026446 g
- Calories 103 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic, sugar, salt, and parsley. Spoon into a casserole dish and bake in preheated oven for 30 minutes, until lightly browned on top.
Managing Moisture and Heat Distribution
Many cooks dump frozen vegetables straight into a baking dish with dairy, resulting in a watery pool rather than a cohesive side dish. Cook the two sixteen-ounce packages of corn thoroughly on the stovetop first, and drain them in a colander for at least five full minutes to shed excess surface water. Soften the eight-ounce package of cream cheese completely at room temperature so it incorporates smoothly with the half cup of melted butter without curdling. When pressing the single garlic clove, use a fine microplane or garlic press to distribute the oils evenly rather than leaving large chunks that burn during baking. A standard two-quart glass or ceramic casserole dish works best here, allowing the mixture to reach a uniform depth of roughly two inches. Place the dish into a preheated oven set to 350 degrees Fahrenheit, and bake for thirty minutes until the top develops light brown edges and slight bubbling occurs around the perimeter.
Adapting Portions for Smaller Households
Adjusting quantities for fewer diners requires halving the dairy components proportionally while keeping the cooking vessel size consistent to maintain the correct depth. Reducing the recipe to a single package of corn means scaling the cream cheese down to four ounces and the butter to a quarter cup, though you should still use a full clove of garlic for adequate punch. Leftovers keep safely in an airtight container in the refrigerator for up to three days, but reheat them gently on the stovetop over medium-low heat with a splash of milk to restore the creamy emulsion, as microwave reheating often causes the butterfat to separate from the cheese solids.
