Creamy Mexicali Corn

Total Time
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition


  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.
Most Helpful

5 5

This makes a nice creamy corn dish. I only made half of the turned out fine. I think it would do just as well without the bread crumb topping and I did substitute a sweet white onion for the green, that worked out just fine too, all that was missing is the green color. Made for Rookie Recipe Tag game.

5 5

Okay, I'm going to have to text this recipe to my eldest who adores Mexican food. Wait! I don't have texting. Then I'll have to arrange it in a configuration using the g'babes magnetic letters on the fridge. It's so much friendlier anyway. Made for ZWT#8~Mexico/Tex-Mex.

5 5

Wow, was this good! My husband and I loved it. I didn't have the green onions so I skipped that part, but will add it next time. I used 1/3 less fat cream cheese and full fat sour cream, but next time will try it with light sour cream. I used cheddar cheese and garlic & herb bread crumbs. I broiled the top a bit to melt the cheese and crisp the bread crumbs a little more. I will be making this again & again, it's a MUST TRY!! Thanks lazyme!