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Creamy Mexicali Corn

creamy mexicali corn Side Dish Mexican
Creamy Mexicali Corn
  • Prep 20 min
  • Total 0 min
  • Ingredients 10
  • Servings 8

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

Updated March 5, 2012
Bake-Off® Contest 38, 1998
Norita Solt
Bettendorf, Iowa

Ingredients

Corn Mixture

  • 2
    teaspoons butter or margarine
  • 1/4
    cup finely chopped green onions
  • 2
    (11-oz.) cans 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

Steps

Hide Images
  • 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 Facts

Serving Size: 1/2 Cup
Calories
230
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
8g
40%
Cholesterol
30mg
10%
Sodium
430mg
18%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
6%
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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