Thanksgiving Corn
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By Mary Short
Thanksgiving Corn
4 steps
Prep:15minCook:15min
7 ears corn approx. 3.5 cans
Updated at: Tue, 19 Nov 2024 16:56:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
6
Low
Nutrition per serving
Calories189.5 kcal (9%)
Total Fat15.1 g (22%)
Carbs11.2 g (4%)
Sugars4.8 g (5%)
Protein4.1 g (8%)
Sodium414.1 mg (21%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Shuck the corn, rinse it, and slice the corn off the cob. Finely dice the bell peppers.
Step 2
Heat the water and butter in a pot. Once it starts steaming, add the corn and the bell peppers. Cook for 6 minutes, stirring frequently.
Step 3
Add all of the remaining ingredients (except the Parmesan), and stir to combine. Once the cream cheese has melted, pour into a casserole dish.
Step 4
Top with the Parmesan and bake for 375 degrees for 15 minutes. You can prepare this recipe up to this point a day or two ahead of time and then bake it just prior to serving.
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