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Mexican Corn Casserole

Updated on March 15, 2011

Mexican Corn Casserole

This recipe is sure to change ordinary corn to corn with an 'attitude!' You can make it as mild or spicy as you like by using mild or hot chiles. Be prepared to hand out recipe instructions!


2 cans whole kernel corn

2 (3 ounce) packages of cream creese (light or reduced fat works ok)

1 stick butter or margarine

1 (4 ounce) can chopped green chiles (mild or hot)

salt, pepper and garlic powder to taste

Melt butter and cream cheese over medium heat. Drain corn and chiles thoroughly. Add to butter and cream cheese mixture. Add salt, pepper, and garlic powder to taste.

Bake at 350 degrees for 30 minutes.

NOTE: You can substitute jalapenos for green chiles, but reduce the amount to about ΒΌ cup or less. Do not use fresh/raw jalapeno peppers.


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