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Norita Solt
Bettendorf, Iowa
Serve a skillet-easy side dish that satisfies weeknight hungries.
Creamy Mexicali Corn
- Prep Time 20 min
- Total 0 min
- Ingredients 10
- Servings 8
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
-
Step1Melt 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.
-
Step2Stir 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.
-
Step3Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
-
Step4Spoon 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;
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