I embarked upon this recipe with mixed feelings, and a bit of trepidation. I do not normally enjoy corn from a can, or in any form other than “on the cob”. I am also deeply suspicious of creamed corn. On the other hand, the recipe does state that the original author, one Holly Henion of Traverse City, Michigan, cooked this recipe for her husband on their anniversary. Anniversary cooking is serious business: this is not an occasion when one makes food which is simply “okay”.
I am so glad that I tried this dish! It is MUCH better than I expected it to be, based on my previous corn experiences. The tomatoes and cream cheese blend to make a wonderful sauce, and the seasoning is just right. Pimiento-stuffed olives provide a nice flavor accent without dominating the balance. I was honestly amazed – a corn-based side dish that I actually like? And it’s ridiculously easy to make? Fantastic! I will definitely keep this one in the rotation.
- 2 tablespoons butter
- 3 ounces cream cheese
- 2 (11-ounce) cans Mexicorn, drained
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon dried sage
- 1 cup diced tomatoes
- 1/2 cup sliced pimiento-stuffed green olives
In a medium saucepan, heat the butter and cream cheese over medium heat until the butter melts and the cream cheese softens, stirring constantly.
Add the Mexicorn, garlic powder, onion powder, oregano, marjoram, and sage, and mix well.
Simmer for 6-8 minutes or until thoroughly heated, stirring constantly.
Add the tomatoes and olives, and cook for 1 more minute.
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