Eddie's Corn
photo by rpgaymer
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 5 (11 ounce) cans white shoepeg corn
- 16 ounces cream cheese (2 bricks)
- 4 (7 ounce) cans chopped green chilies
- 1 dash milk
- 3 -5 serrano peppers, finely chopped (2-3 with seeds removed)
- plain breadcrumbs
- 1⁄4 cup butter
directions
- 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.
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RECIPE SUBMITTED BY
I am a webmaster for a university here in DC, with a small condo that I bought because of the gorgeous kitchen island. Over the past year or so, I've learned to cook a lot of great food, but most if it is quite high-calorie (let's face it, everything tastes better if you add butter, wine, bacon, etc.)
I'm hoping to learn a lot of great lo-calorie but high-taste recipes from RecipeZaar. From what I've seen I definitely will!