Green Chile Mexican Corn
Created by Kchurchill5 on September 30, 2015
- Servings: 5
- Prep Time: 5m
- Cook Time: 10-15m
- Recipe #21142
Ingredients
- 2 cans (11 ounce) corn (white shoepeg corn, drained, or approximately 2-2 1/4 cups frozen corn, thawed)
- 1 can (4 ounce) green chilies (drained)
- 1 jalapeno pepper (seeds removed and minced, remove the ribs as well if you don't want this too spicy)
- 4 ounces cream cheese (softened)
- 2 to 3 tablespoons butter (I originally used 4; but, personally I cut back)
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon cumin
- Kosher salt, to taste
- Pepper, to taste
How to Make
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Step 1: Corn ... Add the butter to a saute pan on medium high heat. Add the corn, jalapeno, green chilies, cumin, a pinch of salt and pepper; and stir to combine. Reduce to a medium low heat, and simmer uncovered about 5 minutes.
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Step 2: Cheese ... Break up the cream cheese using a knife or spoon; then, add it to the corn mixture. Stir until the cheese is completely melted. Then, reseason again with salt and pepper to taste; and, let it simmer a good 5 minutes or longer on medium low heat.
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Step 3: Serve and ENJOY! ... Right before serving, stir in the cilantro. A great side dish for any Mexican dish.