My cousin Shannon is the one we should all thank for introducing me to this casserole…a casserole that will complete any backyard BBQ. I have made this for years with only one recent addition which I think really completes the dish- pan roasting the corn. Shannon is my fellow Longhorn fanatic in the family. We go to most home games together, we cheer together (we’ve cried a lot together since about 2011ish) and we sport the most fabulous burnt orange attire together. When we aren’t going to UT football games, we’re enjoying Port Alto with the family. I love her even more than this recipe and that’s saying a lot. So, cheers to Shannon, UT football and this dish…which we’ll be eating a lot of while we drown our sorrows at home this year instead of at DKR screaming and cheering our hearts out.
Ingredients:
- 4 8.5 ounce cans of corn (drained) *Note: Shannon uses shoepeg corn which is delicious as well, just a little sweeter, either works fabulously!
- 2 4 ounce cans diced green chiles
- 1 8 ounce block of cream cheese (softened)
- 2 tablespoons butter
- Salt & pepper to taste
Directions:
- Melt the butter in a large skillet
- Add the corn to the skillet and roast about 10-12 minutes or until the corn starts to brown
- In a large bowl, mix the softened cream cheese, diced green chiles and corn
- Transfer to a large baking dish (I prefer glass), cover with foil and bake 45 minutes
This is one of the easiest yet most delicious side dishes and you’ll friends and family will love it!
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