There’s still time to enter The Real Women of Philadelphia recipe contest. This week the theme is Veggie Revival with vegetable side dishes. I make this creamy and spicy baked corn with a can of diced tomatoes and green chilies for plenty of spicy flavor, and the lowfat milk and cream cheese gives a rich, baked corn texture. This dish also works well with fresh corn in season, just shave corn from about 8 cobs. It’s easy to make, just precook the ingredients on the stove, then bake in the oven for about 15 minutes.
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- 1 tablespoon unsalted butter
- 1 small onion, diced
- 1 (10-ounce/284 g) can diced tomatoes & green chilies, drained
- 16 ounces (454 g) frozen corn kernels, thawed
- 1/2 cup (120 ml) lowfat milk, room temperature
- 2 ounces (57 g) cream cheese at room temperature, cut into small chunks
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup (28 g) shredded sharp cheddar cheese
- Place the baking rack in the top third of the oven and preheat the oven to 350° F/175° C.
- Melt the butter in a 3-quart pot. Sauté the onion in the melted butter until softened, about 3 to 4 minutes. Add the drained diced tomatoes and chilies and cook, stirring, until the tomatoes are warm, about 3 minutes.
- Add the corn kernels and milk and cook over medium heat until the mixture is thoroughly warmed, about 5 minutes. Add the cream cheese chunks and cook until melted, about 5 more minutes. Add the sea salt and pepper and stir the mixture well.
- Pour into a 9-inch baking dish coated with cooking spray and spread evenly. Sprinkle the grated cheddar over the top. Bake in the preheated oven until the cheese melts and is lightly browned, about 15 minutes. Remove and allow to cool for 2 to 3 minutes, then serve.
9-inch baking dish or pie plate, lightly coated with cooking spray
You can also use fresh corn in season, just shave the kernels from about 8 cobs.
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Disclosure: I am a paid contributor for The Real Women of Philadelphia.