Creamy Corn and Green Chile Bake Recipe
Creamy Corn and Green Chile Bake
A Southern potluck staple that’s great for game day and family taco night alike. Everyone loves crunchy, white shoepeg corn baked in a cheesy green chile sauce.
Serves: 12Prep: 5 minutesCook: 30 minutesTotal: 35 minutesDifficulty: Easy
Serves: 12
Ingredients
- 3 cups shredded Monterey Jack cheese, divided
- 4 cans (11 oz. each) Del Monte® Summer Crisp® Whole Kernel Sweet White Shoepeg
- Corn, well drained
- 1 can (7 oz.) diced mild green chiles, drained
- 4 oz. cream cheese, cut into 8 pieces
- 2 tbsp. all-purpose flour
- 2 tsp. chili powder
- 1 tsp. cumin
- 3⁄4 cup milk
- Optional toppings: tomatoes, green onions
Directions
- Heat oven to 400°F. Stir together 2 cups shredded cheese and remaining ingredients (except toppings) in a 9”x13” baking dish. Cover and bake 20 minutes.
- Uncover and stir. Sprinkle with 1 cup cheese and toppings, if desired. Bake 10 minutes, until edges bubble. Refrigerate any leftovers.
Serves: 12
Ingredients
- 3 cups shredded Monterey Jack cheese, divided
- 4 cans (11 oz. each) Del Monte® Summer Crisp® Whole Kernel Sweet White Shoepeg
- Corn, well drained
- 1 can (7 oz.) diced mild green chiles, drained
- 4 oz. cream cheese, cut into 8 pieces
- 2 tbsp. all-purpose flour
- 2 tsp. chili powder
- 1 tsp. cumin
- 3⁄4 cup milk
- Optional toppings: tomatoes, green onions
Directions
- Heat oven to 400°F. Stir together 2 cups shredded cheese and remaining ingredients (except toppings) in a 9”x13” baking dish. Cover and bake 20 minutes.
- Uncover and stir. Sprinkle with 1 cup cheese and toppings, if desired. Bake 10 minutes, until edges bubble. Refrigerate any leftovers.