Reviewed: Oct. 9, 2011

This corn recipe was all right, but my husband and I thought there was too much of a cream cheese taste to it. I liked the flavor the green chiles gave the corn though. I also had trouble getting the cream cheese to melt all the way so it seemed like in some bites we got a big clump of cream cheese and not much else. The evaporated milk made the corn very liquidy and the cream cheese not melting just gave this dish a strange texture. I might play around with it a little bit and see if I can fix the consistancy problem, but I won't make it as is again. Thank you for giving me some ideas to play around with though, Danelle.

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Reviewer:

Kristen B.

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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Mar. 8, 2011

be careful when doubling or tripling...use less "liquid" and more green chilis!

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Reviewer:

junebugnc

Reviewed: Mar. 4, 2011

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.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Mar. 3, 2011

Delicious way to prepare a corn casserole. My husband doesn't care for cream cheese, but he really liked this recipe. I made a half batch since it was only the two of us. The leftovers heated up nicely for the lunch the following day. Great recipe, thanks Danelle for sharing it.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 1, 2011

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. :-)

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Reviewer:

TRISH

Reviewed: Oct. 21, 2010

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!

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Reviewer:

Tim & Jennifer

Reviewed: Apr. 29, 2010

was good, but it made too much for our family & a lot went to waste.

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Reviewer:

Kami

Reviewed: Jul. 10, 2004

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.

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Reviewer:

PILARGO

Reviewed: Jan. 28, 2002

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.

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Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Feb. 2, 2001

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!

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