Creamy Mexicali Corn

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

  • 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
  • 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.
  • 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.
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