Savory Creamed Corn
- 1 teaspoon butter
- 4 cups fresh corn kernels (from about 8 ears)
- ½ cup Breakstone’s or Knudsen Sour Cream
- 2 tablespoons Kraft Grated Parmesan Cheese
- 1 tablespoon chopped fresh basil
Heat butter in large nonstick skillet on medium heat. Add corn; cook 6 minutes, stirring frequently. Stir in sour cream; cook and stir 3 minutes or until heated through. Remove from heat; stir in cheese and basil.