Sunday, June 13, 2010

Cream Corn

This was a great recipe. Next time we will cut the jalapenos out or just put 1/2 T in. There was no amount given for the sweet corn, so we used 3 cups. Next time we will use 4 cups. We will be making this again!

Cream Corn
adapted from Georgetown Church of the Nazarene cookbook

1 stick butter
1 8 oz cream cheese
1/4 c sugar
1 1/2 T chopped pickled jalapenos(opt)***use less
1 can green chilies, chopped
3 c frozen sweet corn ***use 4 cups next time

Melt butter and cream cheese in microwave. Stir well. Add sugar, chilies and jalapenos. Stir in frozen corn. Put in 2 qt casserole dish and bake at 350 for 35 minutes.

1 comment:

  1. I may try this. We love Rudy's cream corn! I don't even want to think about how much fat is in it, though!

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