Prep 5 mins
Cook 20 mins
I first had this made for me by a fellow named Eddie while on vacation in Florida. I've never had anything like it! The shoepeg corn is not too sweet and doesn't get mushy at all, and the serrano chiles give it a little heat. Great warm or room temperature, so great for picnics and potlucks. Gets recipe requests every time!
- 5 (1559.22 g) can white shoepeg corn
- 453.59 g cream cheese (2 bricks)
- 4 (793.78 g) canchopped green chilies
- 0.25 ml milk
- 3-5 serrano peppers, finely chopped (2-3 with seeds removed)
- plain breadcrumbs
- 59.14 ml butter
- Preheat oven to 350.
- In a large pot, melt the cream cheese with the chiles, peppers and milk (to get the cream cheese going). Stir to combine.
- In a 9x13" baking dish put corn (no need to drain) and add melted items--stir to thoroughly combine. Season with salt and pepper to taste.
- In a small pan, melt the butter and add enough breadcrumbs to make a crumbly topping. Top corn mixture with buttery crumbs.
- Cook until bubbling and slightly browned, about 20-30 minutes.
Really good! Although it's VERY spicy so it's not for everyone. This tasted like a creamed corn version of elote - yum. I completely left off the breadcrumb topping though, and did not miss it. Instead, I sprinkled some Cotija cheese on top.
Loved it! Definitely on the spicy side, so not for everyone, but really really good! Cant wait to make it again! Thx for sharing:)