I grew up shucking corn and eating delicious fried corn. Nothing is better than fresh-cut corn, but I have found a great way to prepare frozen cut corn. This Monterey Jack Creamed Corn also disappears in my house just as fast as fresh fried corn. Fried corn is simply prepared by cutting fresh corn off the cobb. You fry 3 or 4 pieces of bacon hard and then remove them from the pan. Add the fresh corn to the skillet with the bacon grease. Next, add some fresh pepper, a pinch of salt, and a pinch or two of sugar. I normally add a splash of heavy cream and some butter. When I cannot get fresh corn, I love preparing this Monterey Jack Creamed Corn from frozen cut corn. It is similar, but I add a little granulated garlic, Monterey Jack cheese, and Colby Jack cheese. The garlic and cheese make this dish extra creamy and delicious. Another great benefit of preparing Monterey Jack Creamed Corn is that it is easy to prepare. No corn shucking is required!
- 1 24 ounce pack frozen cut corn
- 4 ounces butter
- small sweet onion, diced small
- 3/4 cup heavy cream
- 1/2 cup Monterey Jack Cheese
- 1/2 cup Colby Jack cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- In a large skillet, melt the butter and sauté the onion.
- Add the heavy cream.
- Add the pepper and garlic.
- Stir in both the Monterey and Colby Jack cheese.
This post was written by me, Diane Roark. I love hearing from you. Please leave a comment and subscribe for e-mail updates of new posts and great Crock-pot tips for too. If you enjoyed this post, I would be grateful if you add it to social media.
Blessings Always, It is OK to use one of my photos but Please LINK BACK. I believe the secret to building stronger families that stick together, communicate more, and love each other is to cook together, eating around the table together, play together, vacation together, and share God’s love.