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Creamy Mexicali Corn

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By Pillsbury Kitchens
Updated Mar 5, 2012
Bake-Off® Contest 38, 1998
Norita Solt
Bettendorf, Iowa
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Serve a skillet-easy side dish that satisfies weeknight hungries.

Creamy Mexicali Corn

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 10
  • Servings 8
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Ingredients

Corn Mixture

  • 2 teaspoons butter or margarine
  • 1/4 cup finely chopped green onions
  • 2 (11-oz.) cans whole kernel corn, red and green peppers, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 teaspoon honey or sugar
  • 1/2 cup sour cream
  • 1 (3-oz.) pkg. cream cheese, cut into 1-inch cubes

Topping

  • 2 tablespoons butter or margarine
  • 1/2 cup Progresso™ Plain Bread Crumbs
  • 1 oz. (1/4 cup) shredded Monterey Jack cheese

Instructions

  • Step 
    1
    Melt 2 teaspoons butter in large skillet over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
  • Step 
    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; cover to keep warm.
  • Step 
    3
    Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
  • Step 
    4
    Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack cheese.

Nutrition

230 Calories
13g Total Fat
5g Protein
22g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
230
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
40%
Cholesterol
30mg
10%
Sodium
430mg
18%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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