1/4 cup unsalted butter
2 cloves garlic, finely chopped
6 oz cream cheese, cubed
1/3 cup milk
1/4 cup shredded sharp Cheddar cheese (1 oz)
1/4 cup shredded Parmesan cheese (1 oz)
2 cups frozen whole kernel corn
1/4 teaspoon dried thyme leaves
Salt and freshly ground pepper to taste
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
PARMESAN-CHEDDAR CREAMED CORN
- Spray a SNAPWARE® TOTAL SOLUTION™ 4 CUP ROUND PYREX® GLASS FOOD STORAGE W/ SNAPWARE® LID
- In 2-qt. saucepan, melt butter over medium-high heat. Add garlic; cook and stir 1-2 minutes. Add cream cheese, milk, Cheddar cheese and shredded Parmesan; stir with whisk until smooth. Add corn; stir to coat with cream mixture. Stir in thyme. Season with salt and pepper. Pour into container. Sprinkle with grated Parmesan and parsley. Cover and refrigerate until ready to cook, up to 3 days.
To serve: Remove lid of container. Microwave on High 5 to 7 minutes or until hot and bubbly.