This week the theme for the Real Women of Philadelphia contest is Veggie Revival with vegetable side dishes. I make this spicy creamy baked corn with a can of diced tomatoes and green chilies for plenty of spicy flavor. The low-fat milk and cream cheese give a rich, baked corn texture. It's a tasty and easy side dish for a cookout and also makes a great appetizer.
You can make many variations changing up the cheese and using fresh corn shaved 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.
[Notes from Andrea: I originally wrote this recipe as part of a promotion for The Real Women of Philadelphia contest in 2011. The site and videos created for the contest have been taken down, but I am leaving the recipe here for my readers to enjoy!]
Spicy Creamy Baked Corn
- 3 quart pot
- 9-inch baking dish or pie plate, lightly coated with cooking spray
- 1 tablespoon unsalted butter
- 1 small onion (diced)
- 10 ounces canned diced tomatoes & green chilies (drained)
- 16 ounces frozen corn kernels (thawed)
- ½ cup lowfat milk (room temperature)
- 2 ounces cream cheese (at room temperature, cut into small chunks)
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup 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.
More Recipes with Cream Cheese
Disclosure: I am a paid contributor for The Real Women of Philadelphia.