Milky cheese corn

Remember when Mom came home for spring, she made me a lot of corn grains, and only mom knew that it was the favorite when the cabbage house was a kid, and that it never broke down when fresh corn came out. They say that Chinese parents love each other the most deeply and implicitly, always hiding in the drops of their lives. It has frozen corn in the freezer room for several months, and there is no fresh fresh juice, but every mouth is sweet, not because of the chicken soup of the heart, but because there is no pesticide fertilizer, and it smells so natural. Mom always said eat more and go back to the city. It's a joke, but it sounds sour. Back in the city of life, I made myself a plate of corn grains that looked better and complicated than my mother's corn grains made out of green pepper, but it always felt like there was a lack of taste, which was home, love. Well, I admit it's starting to get the heart soup. Whether it's simple fried corn or today's cheese corn, the kitchen doesn't think it's delicious to cook with heart, because sometimes the mouth cheats, but the heart never does. A plate of Western-style cheese corn, except for an appetizer before dinner, is not a bad treat for family and friends。