Creamed Corn

INGREDIENTS :

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

2 Tbsp. milk

1 can (14-3/4 oz.) cream-style corn

1 pkg. (10 oz.) frozen corn, thawed

1/2 cup KRAFT Shredded Sharp Cheddar Cheese

1/3 cup sliced green onions

COOKING DIRECTIONS :

COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.

STIR in corns; cook 4 min. or until heated through, stirring occasionally.

SPOON into serving dish; sprinkle with Cheddar and onions.

MORE :

Special Extra

Stir in a dash or two of hot pepper sauce.

NUTRITION INFO :

Calories

170

Total fat

7 g

Saturated fat

4 g

Cholesterol

20 mg

Sodium

300 mg

Carbohydrate

24 g

Dietary fiber

2 g

Sugars

8 g

Protein

5 g

Vitamin A

8 %DV

Vitamin C

10 %DV

Calcium

8 %DV

Iron

4 %DV

Roasted Corn with Basil-Shallot Vinaigrette

INGREDIENTS :

3 cups fresh corn kernels

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh basil

1 tablespoon minced shallot

1 tablespoon red-wine vinegar

1/4 teaspoon salt

Freshly ground pepper to taste

COOKING DIRECTIONS :

1. Preheat oven to 450 degrees F. Toss corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.

Yield: 4 servings

MORE :

A simple combination--roasted corn with a basil vinaigrette--has a fresh flavor that is pure summer.

NUTRITION INFO :

Per Serving

• Calories: 166 kcal
• Carbohydrates: 22 g
• Dietary Fiber: 3 g
• Fat: 8 g
• Protein: 3 g
• Sugars: 6 g