This creamy cheesy corn side dish, topped with shredded cheddar, could only be more delicious with bacon. So that's what we did.
What You Need
Original recipe yields 6 servings
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup milk
2 pkg. (10 oz. each) frozen corn, thawed, divided
1 cup KRAFT Shredded Cheddar Cheese, divided
6 slices cooked chopped OSCAR MAYER Bacon
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Let's Make It
Blend cream cheese and milk in blender until smooth. Add 1 cup corn; blend on high speed 1 min. Pour into medium saucepan.
Cook on medium-high heat 3 min., stirring occasionally. Stir in remaining corn. Bring to boil. Remove from heat; stir in 3/4 cup cheese.
Spoon into serving bowl; top with bacon and remaining cheese.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Add 1 cup thawed frozen peas with the remaining corn to the cream cheese mixture in saucepan.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.