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Ingredient
Stovetop rotel cream cheese corn
Introduce
Chef :
LISA DUNSONStovetop rotel cream cheese corn
This is the stovetop version of my corn, I didn't have time for my crockpot version. This was just a quick and easier version this time!
Ingredient
Food ration :
4-6 servings
As needed
yellow onion diced
As needed
minced garlic or Garlic powder
As needed
onion powder
1-2 tbsp
butter
1/2 block
cream cheese (u can use more or less depending how creamy or thick/thin u want it..to your taste)
1 tbsp
or so chicken broth optional
Cooking instructions
* Step 1
Spray saucepot with Pam spray. To avoid cream cheese on sides. Drain cans of corn, add to 3 qt pot.
* Step 2
Add rest of ingredients and stir around to mix all up. Let come to a boil for a few minutes, while stirring. Keep eye on it until cream cheese melts pretty good. Stir. Then turn heat down to low, put a lid on. Keep eye on it periodically and stir through out until cream cheese is completely melted through, no lumps and all ingredients have no lumps. Turn down on simmer.
* Step 3
Just a pic where I started adding some of the ingredients to pot before cooking.
Note: if there is a photo you can click to enlarge it
Tag
Stove
small cans mexi corn or 2 medium size. If u can't find mexicorn just use kernel and just add my ingredients
yellow onion (diced)
MILD Rotel tomatoes, with chilies (your taste)
bell pepper diced(if u want more bell pepper, the corn has some in it already)
minced garlic or Garlic powder
Onion Powder
butter
cream cheese (u can use more or less depending how creamy or thick/thin u want it..to your taste)
black pepper, dash Italian herbs garlic/onion powder
or so chicken broth optional
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