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    Home » Appetizers

    Spicy Creamy Baked Corn

    Aug 29, 2011 · Modified: Jun 6, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Spicy Creamy Baked Corn - Andrea Meyers

    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!]

    📖 Recipe

    Spicy Creamy Baked Corn - Andrea Meyers
    Print Pin

    Spicy Creamy Baked Corn

    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: cheese, chiles, corn, cream cheese, tomatoes
    Servings: 8
    Calories: 124kcal
    Author: Andrea Meyers

    Equipment

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

    Ingredients

    • 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
    US Customary - Metric

    Preparation

    • 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.

    Nutrition

    Calories: 124kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 204mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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

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    Reader Interactions

    Comments

    1. kellypea says

      August 31, 2011 at 11:14 am

      Toss a salad and this is a meal to us. LOVE the spicy cheesiness of it! I say skip the forks and scoop with tortilla chips. Yum!

      • Andrea says

        August 31, 2011 at 10:13 pm

        Thanks Kellypea! My kids love this stuff, and yes it's great with tortilla chips. 🙂

    2. Kevin (Closet Cooking) says

      September 02, 2011 at 6:00 am

      That is one tasty looking corn casserole!

      • Andrea says

        September 02, 2011 at 6:29 am

        Thanks Kevin! It was great to see you again at IFBC!

    3. Sailu says

      September 10, 2011 at 7:59 am

      My son is going to love this. Lovely comforting flavors.

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