Spicy Creamy Baked Corn

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Spicy Creamy Baked Corn - Andrea MeyersFollow Me on Pinterest

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.

Spicy Creamy Baked Corn - Andrea Meyers

Be sure to check out the recipe contest at The Real Women of Philadelphia for a chance to win $500, and check out more of the Good Bite contributor videos for The Real Women of Philadelphia at GoodBite.com.

Spicy Creamy Baked Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 to 6 servings
Ingredients
  • 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
Preparation
  1. Place the baking rack in the top third of the oven and preheat the oven to 350° F/175° C.
  2. 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.
  3. 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.
  4. 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.
More Information
Equipment:

3-quart pot
9-inch baking dish or pie plate, lightly coated with cooking spray

Recipe Notes:

You can also use fresh corn in season, just shave the kernels from about 8 cobs.

 

More Recipes with Cream Cheese

Andrea Meyers - Creamy Cheese Torta with Prosciutto, Kalamata Olives, and Fig Jam Andrea Meyers - Bourbon Pumpkin Marble Cheesecake Andrea Meyers - Mashed Potato-Stuffed Tomatoes

Disclosure: I am a paid contributor for The Real Women of Philadelphia.

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

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