Creamy, cheap, and fast. My “Rachael Ray” recipe. This is the reason I use a LOT of creamed corn fall and winter. I don’t use salt in this. The cheese and corn are both salty enough. I call this kid-friendly as I’ve been making it since high school. The link is to a post of mine on food.com.
Servings: 2Prep Time: 15 minutes Cook Time: 10 minutes
1/2 onion (chopped)
2 (15 ounce) cans creamed corn
1/4 cup milk (optional)
1/2 cup cheddar cheese chunks
2 tablespoons olive oil
1/4 teaspoon pepper
Put the oil in a saucepan big enough to hold all the ingredients. Heat the oil on medium, till hot but not smoking. Add the onion. Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
If you didn’t get all the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then add the corn/milk mixture to the corn.
Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese.
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