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

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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.