Creamy Mexicali Corn

(5)
1 reviews.
  • 20 min prep time
  • total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
  4. 4 Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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