Creamy Mexicali Corn

Name: Creamy Mexicali Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 2 teaspoons butter; 1/4 cup green onion, chopped; 22 ounces Mexican-style corn, drained; 4 1/2 ounces green chilies, chopped and drained; 1 teaspoon honey; 1/2 cup sour cream; 3 ounces cream cheese, 1-inch cubes; 2 tablespoons butter; 1/2 cup breadcrumbs; 1/4 cup monterey jack cheese, shredded

(3)

Recipe by lazyme

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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READY IN: 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

Corn mixture
2

teaspoons butter
¹⁄₄

cup green onion, chopped
22

ounces Mexican-style corn, drained
4 ¹⁄₂

ounces green chilies, chopped and drained
1

teaspoon honey
¹⁄₂

cup sour cream
3

ounces cream cheese, 1-inch cubes
Topping
2

tablespoons butter
¹⁄₂

cup breadcrumbs
¹⁄₄

cup monterey jack cheese, shredded

DIRECTIONS

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.
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.
Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown.
Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.

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