- 6 ounces cream cheese, cubed
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1/3 cup milk
- 2 cups corn kernels, frozen, canned, or roasted
- 1/2 teaspoon dried thyme
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley leaves, chopped
- Preheat the oven to 375 degrees F.
- Lightly oil a 9-inch baking dish or coat it with nonstick spray.
- Combine the cream cheese, the butter, and the garlic in a medium saucepan over medium high heat.
- Stir the milk into the cream cheese mixture until smooth, about 2 minutes.
- Stir the corn into the cream cheese mixture until well-combined, about 2 minutes.
- Stir in the thyme and season with the salt and the pepper.
- Spread the corn mixture into the prepared baking dish and sprinkle with the cheese.
- Bake until bubbly, about 15-17 minutes.
- Serve immediately, garnished with the parsley.
One thought on “Christmas Eve Corn”
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