Creamy Mexicali Corn
-
20
min
prep time
-
0
min
total time
-
10
ingredients
-
8
servings
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
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.
Nutrition Information
NUTRITION INFORMATION PER SERVING
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
- 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.
Recipe Step Photos
-
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.
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