Heat oven to 350.
Open three cans of corn, and put on the bottom of a 2 quart pan.
Cube up the cream cheese and place on top of the corn.
Sprinkle the sugar over the top.
Open the last three cans of corn and cover the cream cheese.
Cover pan with foil, and bake for 25 minutes.
Stir after 25 minutes, and add milk.
Recover with foil, and bake for 10-15 more minutes, stirring every 5 minutes.
Done once all cream cheese is melted.
Boil corn until tender.
Drain.
In small saucepan, melt butter, milk and cream cheese together.
Blend until creamy.
Add seasoned salt.
Pour over corn and mix well.
Drain corn.
Add cream cheese.
Heat in microwave until cheese is melted and corn is hot.
Add any amount of peppers desired to suit your own taste.
Corn and cheese mixture can be adjusted to your taste.
Melt oleo and cream cheese.
Add green chilies and juice. Drain 2 of the cans of corn; add the other entire can.
Heat until all is mixed and hot.
Will keep up to 3 weeks in refrigerator. (Children love this creamy corn.)
In medium saucepan, warm corn slightly covered in water to about room temperature.
DO NOT OVER COOK.
Drain corn, place back in pan.
Add butter and cream cheese.
Cook, stirring over medium heat only until melted, add salt and pepper.
Pour into serving bowl and sprinkle slight amount of parsley for color.
In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up.
Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute.
Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.
Slowly blend in cream cheese with corn.
Add diced chillies. Bring ingredients to boil.
Simmer until cheese is thoroughly melted.
Serve warm.
Makes 8 servings.
Mix milk, cream cheese, butter, salt and pepper in saucepan. Stir constantly over low heat until cheese melts.
Add corn and blend.
Garnish with chopped fresh parsley.
Makes 6 servings.
Melt margarine and cream cheese.
Add corn and pimento.
Cook in heavy pot on low heat until hot and bubbly.
Prepare corn according to package directions.
Drain and stir in cream cheese and margarine until melted.
Salt and pepper to taste.
Serves 6 to 8.
Set cream cheese out and let soften.
Place in saucepan and mash well with fork.
Add milk; place on low heat (burns easily) and mix well.
Add drained corn.
This recipe can be multiplied as needed for large amount.
Cook corn as directed.
Drain off 3/4 of the water after corn is cooked, then add cream cheese; blend well.
Add salt and pepper to taste.
Preheat over to 350 degrees F (175 degrees C) and grease an 8x8 inch baking dish.
Heat oil in skillet over medium heat and saute onions until translucent.
In large bowl combine butter and cream cheese. Stir in corn, cream corn, chilis and onions. Pour into prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the french fried onions and sprinkle remaining onions on top. Bake 15 minutes longer.
Cook frozen corn according to package directions.
Drain well.
Add cream cheese and butter.
Salt and pepper to taste.
I like this very creamy so I use 2 packages of cream cheese for this large batch.
Cooking times are estimates because it depends on the type of corn you use as to have long you cook it.
Serves 10-12.
Boil corn covered with water.
Simmer 10 minutes after comes to boil.
Drain off water and add margarine, salt, pepper and sugar.
Cut cream cheese in chunks and drop in corn.
Stir until well blended.
This has the taste of old-fashioned fresh fried creamed corn!
Cook corn in very small amount of water.
About 5 minutes before serving time, drain excess water from corn and add cream cheese.
Stir until melted over low heat.
Serves 8.
Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.
Cream butter and cream cheese in a baking dish.
Add corn. Bake at 350\u00b0 for 30 minutes or until brown.
Put small amount of milk, chilies, cream cheese, butter and garlic salt together.
Melt in microwave; stir and add corn. Serve hot.
Preheat oven on broil at 400 degrees.
Mix cream cheese, corn, chilies, and 1 1/3 cup cheese.
Spread into shallow pan.
Sprinkle 3/4 cup of cheese and chili powder on top.
Bake until bubbly.