INGREDIENTS
2
lbs. frozen corn (5 (341 mL) cans of canned corn, or 6 cobs of fresh corn. (I prefer the white and yellow corn if using frozen.))
1
8- ounce package of cream cheese (sliced)
1/2 cup
butter (sliced)
3/4 cup
milk
1/2 tbsp
sugar (optional)
1 tsp
salt
1/2 tsp
pepper