Bake-Off® Contest 38, 1998
Bettendorf, Iowa

Creamy Mexicali Corn

Serve a skillet-easy side dish that satisfies weeknight hungries.

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1 reviews.
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  • prep time 20 min
  • total time
  • ingredients 10
  • servings 8
 

Ingredients

Corn Mixture

2
teaspoons butter or margarine
1/4
cup finely chopped green onions
2
(11-oz.) cans Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
1
teaspoon honey or sugar
1/2
cup sour cream
1
(3-oz.) pkg. cream cheese, cut into 1-inch cubes

Topping

2
tablespoons butter or margarine
1/2
cup Progresso™ Plain Bread Crumbs
1
oz. (1/4 cup) shredded Monterey Jack cheese

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LOCATION

Steps

  • 1 Melt 2 teaspoons butter in large skillet over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
  • 2 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; cover to keep warm.
  • 3 Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
  • 4 Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack cheese.
  • 1 Melt 2 teaspoons butter in large skillet over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
  • 2 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; cover to keep warm.
  • 3 Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
  • 4 Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
230
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Cholesterol
30mg
30%;
Sodium
430mg
430%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
8%;
Iron
6%;
Exchanges:
1 1/2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.