Recipe by DANELLE
"This is my family's favorite veggie dish. It's a spicy blend of cream cheese, butter, evaporated milk, corn and chilies. It's not low calorie but it is tasty."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
1 (5 ounce) can
1 (10 ounce) package
frozen corn kernels
1 (4 ounce) can
diced green chiles
My friend brought this dish over to my house for our SuperBowl sunday potluck and I almost passed out when I tasted. How could all these simple ingredients be so GREAT??!!! yumyumyumyumyum!!
It was supposed to be a side dish, but everyone started dipping their chips in it! Good Lord, it's heaven! I'm taking this to all potlucks in the future!
Pretty tasty, although not very healthy! We halved the butter and cream cheese, and used a small can (10.5) of "mexicorn" instead of the frozen corn and chiles. Don't forget to drain the corn if you use a can (we forgot and it was watery). It tasted good and like the other reviewers mentioned, it would be really good as a tortilla chip dip!! As mentioned also, it doesn't look very appealing, but tastes good!
Made this for dinner last night and i was the only one who would touch it. Flavor was ok, but didn't like consistency. It didn't look appealing.
This was devoured at a party as a dip with those "scoops" corn chips. I bet the blue corn chips would look neat next to it as well as tasty. Heck, while your at it, add a little bit of red pepper to give it some color besides the green chilis. I also used some real jalepeno slices instead of the green chilies and it worked out great. This recipe rocks.
Wow, this is wicked from a nutritional point of view, but we all deserve a little evil now and then. I baked in ramekins (yield was six), and it took nearly an hour to get a nice brown on the tops. I'd bump up the temperature to at least 375 degrees F (maybe more), or the rest of your meal could be waiting for these to finish.
This recipe can be"lightened" by using fat free or reduced fat cream cheese, only 1/4 cup butter, evaporated skim milk and chopped fresh roasted green chiles. I think I would also add a can of drained & rinsed black or pinto beans. I will be putting these items on my grocery list. :-)
To fix the consistency problem, I used a mixer (or could use a fork) and a little bit of the evaporated milk to blend the warm cream cheese and butter before mixing with the rest of the ingredients. I do love corn, but I'm more careful now and scared with all the GMO products out there now--corn being one of them. Very good dish.
This sounds delicious and I will probably make it for my grown son and his family. But being more informed mothers and cooks than previous generations, none of us should call this a "vegetable." Besides the butter and cream cheese being "wicked," corn is a grain, and not a vegetable, to begin with. We need more GREENS! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 415
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
The no-nonsense way to make quick, perfect corn on the cob.
See how to make an easy, rich, and creamy corn side dish.
See how to make the tastiest creamed corn of your life. Way better than canned!