Family Fave

  Justin has been at school the past 5 weeks so it has just been the kids and I.  I am lucky my kids are not terribly picky eaters.  Kiley fights with me now just to fight cause she has been doing it so long I think if she couldn't fight me or didn't fight me over dinner she would think the world was ending.  One thing she does is flip flop between what she doesn't like and what she does like.  Last summer she refused to eat corn unless it was on the cob.  So I have been buying corn on teh cob.  This summer she has determined that corn on the cob is horrible she will only eat it off the cob.  So I had to try different preparations of corn so it wouldn't get boring.  So I decided to combine two recipes I saw online.  One was a fried corn dish and the other was a cheesy corn.  And of course I gave it my own little twist.  So here is the recipe for my Cheesey Cream corn.

Cheesy Cream Corn

1 bag of frozen corn
15 cherry tomatoes (more or less if you like you can also use bell peppers or any kind of veggie you want)
stick of butter(this is not a healthy recipe my daughter and son are underweight I have to lay on the calories)
a wedge of Baby Bell Spreadable Swiss cheese regular or light
A little cream or whole milk.

I chop my veggies, I melt a little bit of the butter about a tablespoon or two in a skillet.  Once its hot I add the tomatoes that I have simply split in half.  I like the skillet to be screaming hot cause I want the tomatoes to give up some juice and get some carmelization on them.  You can salt them now or you can wait till later your choice as always on the amount of salt.  Then I add the bag of corn, it can still be frozen or thawed how ever you wanna do it.  I then basically stir fry it around.  I then add the wedge of baby bell in there after cutting it to get it to blend better.  Also here is where I Start adding butter.  You don't add the whole stick I always add a tablespoon at a time depends on how much liquid your tomatoes gave up and all of that you need a little liquid on the bottom of the skillet.  I am going to try a rich chicken broth this next time to lighten it a bit.  Once the corn is getting a little toasty I add the cream or whole milk just to make it creamy.  If using the cream don't bring it to a boil.  Your goal is to have the corn hot and the cheese to be melted and blended in.  I usually end up adding at most 1/2 a cup of cream or milk.