Creamy Corn and Green Chile Bake
A Southern potluck staple that is great for game day and family taco night alike. Everyone loves crunchy, white shoepeg corn baked in a cheesy, green chili sauce.
Serves
12
Prep time 5 min.
Cook time 35 min.
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 chilies, 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
Tomato, green onions
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Directions
Heat oven to 400°F. Stir together 2 cups shredded cheese and remaining ingredients except toppings in a 9 x 13-inch baking dish. Cover; bake 20 minutes.
Uncover and stir. Sprinkle with 1 cup cheese and toppings, if desired. Bake 10 minutes, until edges bubble.