This simple side dish recipe calls for creamed corn, tomatoes, and fresh herbs.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 cups fresh corn kernels, cut from the cob
- 2 ounces cream cheese
- 2 tablespoons water
- 2 medium tomatoes, chopped
- ½ tablespoon chopped fresh parsley
- ½ tablespoon chopped fresh basil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.
- You can use chopped any fresh herbs of your choice, as long as it equals to 1 tablespoon.
Reviews
Very good. I only used one tomato, at my husband’s request, and dried herbs because that’s what I had on hand. Would definitely make this again.
Good but a bit dry. I added more water and more CHEESE!
This was quick and easy! I had a Hispanic friend make something very similar to this except she used a small can of La Crema ( like table cream), so that is what I did to cut some of the richness and allow more of the corn/ tomato flavor. I used Roma tomatoes also. Very good ! I’m sure it is wonderful as written. My friend also added a bit of cumin, which I did not do, but probably will next time.
This is the PERFECT use for left over corn on the cob! I used quartered grape tomatoes and onion powder in place of onions. Because my corn was already cooked (and seasoned) i did NOT put it in the pan until the cream cheese was melted and i did NOT add salt/pepper. I did add more water as neede to thin the cream cheese. I will definitely make this again. It was delicious!
My husband and I loved this recipe. I added more water to think the cream cheese a bit.