Creamy Mexicali Corn

Name: Creamy Mexicali Corn
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

12 ingredients

4 steps

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

Directions

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.