Tuesday, August 25, 2009

Chili Cheese Corn

This can be made with fresh corn, in season, or frozen whole kernel corn in winter.

4 cups fresh corn kernels (if using frozen corn, thaw and drain)
1 cup grated cheddar cheese
1 (8-oz) package cream cheese, softened
1 (7-oz) can diced green chilies
2 teaspoons chili powder
2 teaspoons ground cumin

Preheat oven to 350 degrees. Butter a 1 ½ quart baking dish. Mix all ingredients in a large bowl until well combined. Pour into prepared dish and bake for 30 minutes or until mixture bubbles.

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