Along with reading, we've had a couple of pool parties. I've tried a couple of new recipes, and have tweaked, a few of those recipes. This recipe is for a 13 x 9 inch pan, but it needs to be very deep (3-inches) pan instead of the normal 2-inch deep pan. Of course, you can cut the recipe in half or even one quarter of the amounts given here. Be sure to check out the tips and tricks at the bottom of the recipe.
Fiesta Corn Casserole
4 8 oz. packages of cream cheese, softened
2 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1/2 jar (2 oz.) chopped pimentos, drained
1 7 oz. can green chilies, drained
1 poblano chili, seeded, deveined, chopped
2 Serrano chilies, seeded, deveined, chopped
3 jalapeno peppers, seeded, deveined, chopped
2 36 oz. packages frozen corn, thawed
Preheat oven to 350 degrees.
Spray oil in 13 X 9 inch pan.
Thoroughly mix softened cream cheese with spices. Taste for flavor. One ingredient at a time, add the next five ingredients, mixing in thoroughly until incorporated. Mix in corn. Place in a corn mixture in prepared pan, smooth top.
Bake for about 45-60 minutes until hot and slightly brown on the edges.
Tips & Tricks
- You could probably use the 1/3 less fat cream cheese. Let me know how it works.
- All the spices can be adjusted to your family's personal tastes. I would probably add a touch more salt to this mix the next time I make it.
- I added only a half jar of pimentos because that was all I happened to have on hand. A 4 oz. jar would add a bit more red color to brighten up the mix.
- I seeded and deveined the peppers because I didn't want the casserole to have too much heat. In hindsight, I probably would add the seeds and leave in the veins of one Jalapeno to give it a little more kick.
- If you decide to half this recipe, don't forget to decrease the baking time. I'd start checking on it at the 30 minute mark.