Best 7 Corn With Cream Cheese Chilies Recipes

CREAM CHEESE CORN CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and (if using) jalapeños.
• Pour corn mixture into an 8- by 8-inch square (or 2-quart) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.

CREAMY CORN AND CHILE DIP

Steps:

• Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
• Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

GREEN CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

CORN WITH CREAM CHEESE & CHILIES

Steps:

• In a medium saucepan, melt the oleo and the cream cheese together.
• Mix well.
• Add the 2 cans of corn and the can of chilies and mix well.
• DO NOT BOIL!
• Cook until hot and then serve.
• Very quick and very good!

CHEESY GREEN CHILE CORN

Steps:

• In a medium saucepan, combine corn, cream cheese and green chiles.
• Heat over medium high heat until the cream cheese is melted and smooth.
• Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
• Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
• Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
• NOTE: I drained one can of corn and did not drain the other can.
• You may prefer to drain both cans if you want less sauce.

CHARCOAL-GRILLED CORN WITH CREAM, CHEESE, AND CHILE

Steps:

• 1. Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.
• 2. Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.