Swiss Creamy Corn
January 11 2017 – Bev Lightell
- 3 T Butter
- ½ C Ohio Swiss Cheese, grated
- 2 ½ C Corn, fresh or frozen
- 1 Medium Onion
- ½ C Milk
- ½ C Sweet Cream
- Black Pepper to taste
Melt butter in sauce pan. Add onion and cook until soft. Add corn. When kernels are hot add milk, cream dash of pepper. Cook until thickened on medium heat, approximately 5 minutes. Cover and cook on low for 10 minutes. Add cheese and stir until melted. Serve hot, sprinkle with bread crumbs.
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