Creamy Mexicali Corn

Total Time
10 mins
10 mins

A simple and tasty side dish for a Mexican meal. From Pillsbury Quick & Easy Bake-Off. ZWT Mid-West region (corn).

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  1. In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 minutes or until thoroughly heated. stirring occasionally.
  2. Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; keep warm.
  3. Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown.
  4. Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.