Name: Creamy Mexicali Corn
Yield: 4 servings
Ingredients: Corn mixture; 2 teaspoons butter; 1/4 cup green onion, chopped; 22 ounces Mexican-style corn, drained; 4 1/2 ounces green chilies, chopped and drained; 1 teaspoon honey; 1/2 cup sour cream; 3 ounces cream cheese, 1-inch cubes; Topping; 2 tablespoons butter; 1/2 cup breadcrumbs; 1/4 cup monterey jack cheese, shredded

Servings: 4 persons

Corn mixture
2 teaspoons butter
1/4 cup green onion, chopped
22 ounces Mexican-style corn, drained
4 1/2 ounces green chilies, chopped and drained
1 teaspoon honey
1/2 cup sour cream
3 ounces cream cheese, 1-inch cubes
Topping
2 tablespoons butter
1/2 cup breadcrumbs
1/4 cup monterey jack cheese, shredded

1
In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 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; keep warm.
3
Meanwhile, in small skillet, melt 2 tablespoons butter 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Mexicali Corn

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