This may be one of those topics—like religion and politics—that are best avoided during social occasions. Botanically speaking, it can be argued that corn is a vegetable, a grain, or a fruit—or all three.
But we’re not speaking botanically. From a menu-planning point of view, is corn a vegetable? Would you serve roast beef with mashed potatoes and corn and consider it a well-rounded meal, or would you feel like you needed another “real” vegetable to make this a nutritionally correct meal? (And by “real” vegetables we mean something that our kids would probably consider less appealing than corn. Something like beets, say, or a green salad with tomatoes.) Or put it this way: Do the fiber and yummy taste of corn offset the hefty carb count?
Wherever you come out on this question, we think you’ll agree that our recipe for Cheesy Corn is a winner of a side dish. What you serve it with is up to you. (But we’d probably add that green salad!)
Fix-It and Forget-It Cookbook, Revised & Updated, page 230
Makes 10 servings
Prep. Time: 5-7 minutes
Cooking Time: 4 hours
Ideal slow-cooker size: 4-qt.
3 16-oz. pkgs. frozen corn
8-oz. pkg. cream cheese, cubed
¼ cup butter, cubed
3 Tbsp. water
3 Tbsp. milk
2 Tbsp. sugar
6 slices American cheese, cut into squares
1. Combine all ingredients in slow cooker. Mix well.
2. Cover. Cook on Low 4 hours, or until heated through and the cheese is melted.