There are a few dishes in the stack of mom's recipes that I shuffle past because I haven't worked up the nerve to tackle them yet. I will make them, I promise. Well, maybe not her liver pate but I won't say never.
This picante corn casserole does not intimidate me at all and it's such a great side to go with ham, any kind of BBQ, chicken or fish. For a recent family dinner, I baked it in advance, transported it and just reheated for about 15 mins. Everyone loved it and the leftovers were good the next day. My hubby said he even liked it as a dip, which is an interesting idea.
There are a couple of things I did differently and next time I'm thinking about doubling the chiles. Mom's list of ingredients start with a stick of margarine which seemed like too much fat too me. I didn't have margarine so I used half a stick of butter and it was fine. I think the casserole would also be great with a little grated cheddar on top. I know, I know, that would just add more calories and fat but this blog isn't called Mom's "healthy" recipes, is it?
Picante corn casserole, serves 8-10
- 1 stick of margarine
- 1 pkg., 8 oz. cream cheese
- 12 oz. frozen white corn, thawed and drained
- 3 Tblsp. onion, chopped
- 1 can, 4 oz. diced green chiles
- Salt to taste
- 2 Tblsp. hot salsa
- Preheat oven to 350 degrees F and coat a pan 9" square pan with cooking spray.
- Melt margarine over low heat. Add cream cheese and stir until melted.
- Add remaining ingredients and combine completely.
- Spread in prepared pan and bake uncovered for 35 minutes.
- See step-by-step photos in this video.