Cream Cheese Corn

This corn is probably the best corn I have ever made.  It is creamy, a little sweet, and very buttery.  You will love it! 

Cream Cheese Corn

2 cans of whole kernel corn (drained completely) *or fresh corn off the cob - about 4 ears*
4 Tbsp. real butter
2 heaping Tbsp. whipped cream cheese
2 Tbsp. pepper (more or less)
1 Tbsp. sea salt

Melt the 4 Tbsp. real butter in a skillet over medium heat.  Add the corn, salt and pepper.   Fry the corn in the butter for about 4 minutes.  Stir in the cream cheese until all is blended.  Reduce the heat and cook, stirring occasionally, for about 6 minutes.  The corn will be crispy to the bite, but also tender. 

The cream cheese just adds a little sweetness, but not too much.  I add a lot of pepper to this recipe because the spice of the pepper is a good contrast to the sweetness of the cream cheese.

Enjoy!