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Corn Antelope Rolls Recipe

Ingredients

1 (45 ounce) can crushed pineapple with juice

2 (16 ounce) cans cream-style corn

2 cups shredded Cheddar cheese

Directions

In a bowl, mix crushed pineapple and corn. Stir well, then pour sauce in a slow boiling manner over the pan. Cover and leave in refrigerator. Chill 4 hours or longer for extra flavor.

Drain 1/4 cup of sauce into 8-quart saucepan. Stir in 1/3 cup shredded cheese and bring to a boil. Reduce heat to low and simmer 25 minutes or until cheese is melted and blend with the pineapple.

Comments

CeekedFerMe writes:

⭐ ⭐ ⭐ ⭐ ⭐

It was amazing! I first used in as a layer in a baked Brie (without the avocado). Then used it to top the baked Brie. We also used it on the pork roast for dinner that night. It was a huge hit and just the right combination of sweet and spicy.