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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I first had this made for me by a fellow named Eddie while on vacation in Florida. I've never had anything like it! The shoepeg corn is not too sweet and doesn't get mushy at all, and the serrano chiles give it a little heat. Great warm or room temperature, so great for picnics and potlucks. Gets recipe requests every time! Ingredients:
5 (11 ounce) cans white shoepeg corn |
16 ounces cream cheese (2 bricks) |
4 (7 ounce) cans chopped green chilies |
1 dash milk |
3 -5 serrano peppers, finely chopped (2-3 with seeds removed) |
plain breadcrumbs |
1/4 cup butter |
Directions:
1. Preheat oven to 350.
2. In a large pot, melt the cream cheese with the chiles, peppers and milk (to get the cream cheese going). Stir to combine.
3. In a 9x13 baking dish put corn (no need to drain) and add melted items-stir to thoroughly combine. Season with salt and pepper to taste.
4. In a small pan, melt the butter and add enough breadcrumbs to make a crumbly topping. Top corn mixture with buttery crumbs.
5. Cook until bubbling and slightly browned, about 20-30 minutes.
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