- 1/2 stick butter
- 2 shallots, diced
- 1 (14 oz.) bag frozen corn
- 1/4 tsp cayenne pepper
- 1 (8 oz.) package cream cheese
- 1/2 c milk
- 1/2 c shredded cheddar cheese
- 2 tbsp fresh parsley, chopped
With electric pressure cooker on sauté function, melt butter. Cook shallots in butter 5 minutes. Add corn, cayenne, cream cheese, and milk. Lock lid; cook on high pressure 15 minutes. Quick-release pressure. Stir in cheddar; season to taste. Sprinkle with fresh parsley.
Health Bonus: Strengthen immunity with corn.Carotenoids in this starchy vegetable increase the activity of illness-fighting white blood cells by up to 50 percent.
Cal. 240 Pro. 6g Carb. 15g Fiber 2g Sug. 4g Chol. 56mg Sod. 138mg Total fat: 19g Sat. 11g Trans. 0g