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Shoepeg Corn Dish

Teresa Ambra
Shoepeg Corn Dish is extra creamy because it includes cream cheese and cheddar cheese. It gets the kick from jalapenos and pimientos. This wonderful side dish is perfect for any kind of holiday gathering. Gluten free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 12
Calories 115 kcal

Equipment

  • 1 sauce pan
  • 1 wooden spoon
  • 1 8x12" glass baking dish
  • measuring cups
  • measuring spoons
  • 1 whisk

Ingredients
  

  • 22 oz. can shoepeg corn drained (two 11-ounce cans)
  • 2 tbsp. pimientos
  • 1 jalapeno pepper seeded and finely diced
  • 2 tbsp. unsalted butter
  • 1/4 cup half-and-half or milk
  • 8 oz. pkg. cream cheese cubed
  • 1/2 cup sharp cheddar cheese grated

Instructions
 

  • In a saucepan combine half-and-half or milk, butter and cream cheese over low heat.
  • Do not cook—just melt the cheese.
  • Fold in the corn, pimientos and jalapeno pepper.
  • Pour into a greased 8x12” glass casserole dish.
  • Sprinkle with shredded cheddar cheese.
  • Bake at 300 degrees for about 20 minutes.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 115kcalCarbohydrates: 13gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 169mgPotassium: 202mgFiber: 1gSugar: 5gVitamin A: 216IUVitamin C: 7mgCalcium: 107mgIron: 0.4mg
Keyword corn, side dish, Tex Mex, vegetable
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