5 (11 ounce) cans
white shoepeg corn
( 2 bricks)
4 (7 ounce) cans
chopped green chilies
serrano peppers, finely chopped
( 2-3 with seeds removed)
- 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.