Cheesy Green Chile Corn

Submitted by bunkie68

"This is a variation on a recipe I got from a friend of mine. My 19-month-old loves it!"

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 1 casserole
• Serves: 8

ingredients

• 2 (14 1/2 ounce) cans whole kernel corn
• 1 (8 ounce) package cream cheese
• 1 (4 ounce) can diced green chilies
• 1 cup shredded colby-monterey jack cheese
• seasoning (I used garlic powder and Tony Chachere's Creole Seasoning)

directions

1. In a medium saucepan, combine corn, cream cheese and green chiles.
2. Heat over medium high heat until the cream cheese is melted and smooth.
3. Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
4. Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
5. Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
6. NOTE: I drained one can of corn and did not drain the other can.
7. You may prefer to drain both cans if you want less sauce.

Reviews

[Susan K.]

I don't get when people feel they have to rewrite other recipes. Just write your own. In any event I just had this at Thanksgiving yesterday and it was winderful!

 

[stonecoldcrazy]

This was really good- the sweetness of the corn, the spiciness of the chilies... yum! I seasoned with chili powder and cumin. Excellent!

 

[*Parsley*]

Rich and creamy.... even with reduced fat cream cheese. The mixture needed a bit of milk because it was a little too dry and sticky. I love green chiles with corn, so next time, I'd add an extra can of them. I think some chopped red onions would pep this up a bit more. I'll have to try that. Thanx for a new corn recipe!

 

[ellie_]

I changed this recipe around a bit based on what I had on hand by skipping the cream cheese and using 3/4 stick of butter in it's place. I also sprinkled in some Mexican seasoning. I cooked this on the stove instead of putting it in a casserole in the oven with good results. Thanks for sharing!

 

[Mindi Bunch]

I love this dish! I acquired the recipe about 5 years ago at a family Thanksgiving dinner. It's a staple in my family for holiday meals, but I like to make it for no reason. The taste is super and it's just so easy. We always use white corn for this one and we drain the corn and chiles.