We grilled burgers and greatly enjoyed the beautiful outdoor dining surrounded by the mild evening. I put together this Rich and Creamy and very delicious Corn from left over grilled cobs we had in the refrigerator.
RICH AND CREAMY CORN
2 cups fresh corn kernels, cut from the cob
1/2 cup butter
8 ounces cream cheese, chopped
1 (4-ounce) can of green chiles, drained
salt and freshly ground black pepper
Combine the corn, butter, cream cheese and chiles in a medium saucepan and mix well. Cook over medium heat for 20 minutes or until the butter and cream cheese melt, stirring frequently.
Recipe adapted from Southern Accent, A Second Helping, 2003