Mexican Hot Corn
This spicy creamed corn recipe combines Mexican spices, green chilies, cumin and cilantro with corn, cream cheese and butter for a spicy, creamy side dish.
Ingredients
- 1/4 cup butter
- 4 oz cream cheese
- 22 oz white shoepeg corn, drained
- 1 tsp black pepper
- 1/2 tsp cumin
- 1 tbsp fresh cilantro, chopped
- 4 oz can chopped green chilies
- 1/2 jalapeño, chopped
Instructions
- Preheat the oven to 350°F.
- In an oven safe skillet, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.
- Add the black pepper, cumin, chilies, cilantro and jalapeños.
- Cook for 5 minutes on the stove, then place in the oven.
- Bake for 20-25 minutes.
Nutrition Facts
Serving 4servingCalories 332kcal (17%)Carbohydrates 31g (10%)Protein 5g (10%)Fat 23g (35%)Saturated Fat 13g (65%)Cholesterol 61mg (20%)Sodium 577mg (24%)Potassium 254mg (7%)Fiber 4g (16%)Sugar 6g (7%)Vitamin A 825mg (17%)Vitamin C 8mg (10%)Calcium 37mg (4%)Iron 1.2mg (7%)
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