Shoepeg Corn Casserole

Teresa Ambra

Fabulous Tex-Mex style corn casserole with a garlic-cream cheese sauce and diced green chilies. Wonderful, slightly spicy side dish that's terrific for holidays like Thanksgiving or Christmas. It's also great for company dinners because it's not only delicious, but super easy to put together.

5 from 3 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Veggie/Casserole

Cuisine Tex-Mex

Servings

Ingredients

2 cans white shoepeg corn drained, or frozen corn
8 oz. pkg. cream cheese
2 tbsp. unsalted butter
1/2 cup milk
1 4-oz. can diced green chilies drained
1/2 tsp. garlic powder

Instructions

Cut cream cheese into cubes.
Melt cream cheese, butter and milk together.
Add drained corn, drained green chilies and garlic powder.
Place in greased 9x9" square pan - cook @ 350 for 20-30 minutes or until hot.

Notes

NOTE: Can be doubled and/or prepared the night before, but you will have to increase the baking time.

Keyword casserole, corn, cream cheese, gluten free, vegetable

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