"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mexican Corn Recipe

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This recipe for Mexican Corn, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dina Holland
Added: Saturday, June 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cans White Green Giant SHOEPEG Corn [drained]
1 8-oz. Cream Cheese
4 Jalapenos, chopped fine
1/2 tsp. Garlic Powder
1/2 stick Butter
1/2 c. Half & Half
Paprika

Directions:
Directions:
Preheat oven to 375

Pour drained corn in baking dish greased or sprayed with Pam. In small saucepan mix Cheese, Butter, Half & Half, Jalapenos and Garlic Powder. Heat together to melt Cheese. Pour over Corn and stir. Sprinkle with Paprika. Bake for 30 Minutes

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
We have enjoyed this at Dina's house many times. I also like it sprinkled with Chili Powder [Jan].

 

 

 

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