Wednesday, January 13, 2010

Mexican Corn Bake

A few years ago, my cousin brought this dish to a family dinner. I love it. It is sort of rich with the cream cheese and certainly not something you would want to eat regularly if you are watching what you eat, but it is creamy and cheesy and yummy. Plus, you could always make it healthier by using low fat versions of the cheeses, although the melt can be different.

I have scaled it back, as the original recipe made enough for a family gathering. You can easily double this recipe to serve more.

Mexican Corn Bake

1/2 c butter
1 - 8oz package cream cheese
3 Tbsp milk
1 (4.5 oz) can chopped green chilies
2 (16 oz) can shoepeg corn, drained
1 c shredded cheddar cheese

Melt butter in a saucepan over medium heat; add cream cheese, stirring until melted. Add milk, stirring very well.

Add chilies and corn to the cream cheese sauce and stir. Pour into a greased 8x8 baking dish. Sprinkle with the shredded cheese.

Bake at 350 for 30 - 35 minutes.

For more vegetable recipes, check out the Ultimate Recipe Swap at Life As Mom.


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