Serves: 10
Total Calories: 178
Combine cream cheese, butter and sugar in a medium saucepan over medium heat; cook until melted. Add corn and chiles; stir until well blended. Sprinkle with salt and pepper. Pour into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until golden around edges.
Tip: Serve up frosty lemonade or herbal ice tea with blueberry skewers. Simply slide blueberries onto a wooden skewer until covered; top with a fresh mint leaf…easy!
This Texas Corn & Green Chile Casserole recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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