"A Southwestern twist on the usual corn casserole." — akhowell
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2 (3 ounce) packages
cream cheese, softened
1 (15.25 ounce) can
whole kernel corn, drained
1 (15.25 ounce) can
1 (4 ounce) can
chopped green chile peppers
1 (2.8 ounce) package
French-fried onions, divided
I made a couple of changes in this recipe, and it was a hit at the holiday table. In fact, my father-in-law whom barely eats anything, tore this up! I omited the chiles because there was going to be a child at the table, and I forgot to pick up the french fried onions, so they were left out as well. As another reviewer did, I cut back on the amount of creamed corn, which made the texture less runny.
I thought this recipe was alright though all of my guests enjoyed it and asked for the recipe. I felt it was missing something in regards to flavor and I think next time I would cut back on the amount of green chiles used.
Our family and friends have all enjoyed this excellent dish. I have made and served it numerous times. To "jazz" it up a bit, I added a (for us) generous "dash" of ground red (cayenne) pepper. Also, I use the full 8-oz pkg of cream cheese; to me, at least, it improves the texture and flavor. Of all corn casserole recipes I've ever used, we like this one best; not only for flavor, but for presentation.
This recipe is wonderful, and is so easy to make! It has become a family favorite at Chrismas, and a great dish to take to potlucks. It still tastes great reheated the next day. One piece of advice- don't use fat free cream cheese, the texture didn't turn out right when I used it. Also, I noticed that the people who were complaining about the dish being too runny were also the ones who omitted the french-fried onions. These absorb a lot of liquid, so if you don't like onions, you will need to subsitute something in their place.
This is a delicious variation on a corn casserole. Thank you! I used some Oscar Meyer bacon bits, a few more chile peppers and one-third creamed corn to 2/3 whole kernel (thereby reducing the "soupiness" noted by some others) with good results. The first servings resulted in seconds, a cleaned out casserole dish and a request for the recipe.
This was a great change to the normal buttered corn or creamed corn. I left the chillis out so my kids would eat it and next time I may have to reduce the onion a tad only because my children are very picky. The fact that this recipe can be adjusted to suit picky eaters and still maintain a wonderful flavor and texture makes it a true keeper. Thanks!
We make this recipe every year. It has become a family favorite at the holidays. Make sure you give it enough time to bake. It typically takes longer than the recipe calls for.
I used 2 cans of corn instead of the creamed corn, and 4 fresh whole roasted chili's instead of canned. It turned out delicious. It got great compliments at the family BBQ!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Corn Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
This creamy casserole is like a cross between corn soufflé and corn pudding.
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