Creamy Mexicali Corn

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

–

Save & Share

Servings 8

false

( 5 ) Ratings

5 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

a85b66c4-16b9-4523-a9e4-d4eea7884f2a

Bake-Off® Contest 38, 1998

Norita Solt

Bettendorf, Iowa

ingredients 10
Prep Time 20 min
Total Time 0 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.