Corn With Green Chili Crockpot Casserole
This time of the year with so many of us either going to, or hosting dinners for a lot of people, oven and stove top space is at a premium. I was happy to see a good crockpot recipe for the holidays.
I got this recipe from a friend and made it for a pot luck at work. It's really delicious.
I don't know who or where he got it from.
The step by step is on my blog if you are interested.
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Corn With Green Chilies (Crockpot)
vegetables
1/2 stick unsalted butter
1 each small onion; minced
1 each clove garlic; finely minced
8 ounces cream cheese
1 cup sour cream
64 ounces whole kernel corn, frozen; thawed and drained
2 cans creamed corn; 16 oz. each
2 cans green chilies; 4 oz. each
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Have all ingredients at room temperature.
sauté minced onion in butter until transparent but not browned. I added the minced garlic about half way through.
Add cream cheese to butter mixture, I added small chunks at a time, allowing each to melt and blend thoroughly.
Remove from heat and add sour cream. Blend thoroughly. Add
salt, coriander, cumin, and cayenne, I added half as much more of the spices and could have even used a little more. Mix well.
In large mixing bowl, (I used the crockpot crock) combine whole kernel corn, creamed corn, and green chilies. I used 3 cans of the chilis. Toss together until thoroughly mixed.
Pour the butter/cream cheese/sour cream mixture over the corn mixture and
mix gently with a rubber spatula.
Turn mixture into 4-quart crockpot. Cook on low until mixture is gently
bubbling.
Note: I sometimes add more green chilies than the amount called for.
--
Wayne Boatwright
Yield: almost fills a 6qt crockpot
Preparation Time: 0:00
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