Ingredients25 m servings 249 cals
- Melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. Stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. Pour milk into the skillet; bring to a simmer. Place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.
- Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.
- Cook's Note:
- The cheese will melt very quickly when added to the skillet. Do not add the cheese until ready to serve as it will become almost liquid if heated too much. Add additional milk if reheating contents (without the cheese) just before serving.
Per Serving: 249 calories; 14.3 g fat; 25.2 g carbohydrates; 9 g protein; 29 mg cholesterol; 354 mg sodium. Full nutrition
ReviewsRead all reviews 3
I wasn't sure about this at first, but I found myself going back for more, so I obviously enjoyed it. We didn't have fresh corn in PA in February, so I subbed frozen instead. This is def worth...
I'm giving it a 4 instead of a 5 only because I've tasted some better recipes. However, this was a nice change and as my daughter said it would be great as a side dish for a steak or even a bur...