Recipe by Lisa Moye
"Delicious, ever so creamy, slightly spicy. I got this recipe from my girlfriend who made this for a Thanksgiving dinner. I found this side dish super YUMMY! For a super, mild, creamed corn dish, omit the jalapenos."
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1 1/2 (8 ounce) packages
4 (12 ounce) cans
whole kernel corn, drained
3 (4 ounce) cans
chopped green chilies
1 (4 ounce) can
chopped jalapeno peppers
Used my homemade pickled jalapeños and garnished with additional peppers and black olives. Really good side dish for a Mexican meal or most meals, actually. Watch it once it goes into the oven, as you really don't want this to overcook and dry out. That creamy sauce is part of what makes this so special.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy and Cheesy Creamed Corn
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 162
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