Thursday, November 19, 2009

Semi-Homemade Thanksgiving Side Dish

Simple. Modern. Semi-Homemade. And not your typical 'traditional-but-bland Thanksgiving side dish.' It's been a staple at my family's Thanksgivings since before I had my own family, and it's found it's way into the Turkey Day menu at my inlaws house for the last 8 yrs or so.

Mexican Corn

Y'all, this is EASY. And so good that I'm asked to bring it to any and every holiday gathering we attend - at work, at church, with friends.... (it's also really good at Easter with ham!)

Here are the 4 (only 4!!!) ingredients:

First, chunk up a package of cream cheese and about 1/2 a stick of butter into a saucepan (seriously, I don't measure things if I don't have to.... and you don't have to with this dish! You like things really cream cheesey? Add more! Not so much a fan of butter? Cut it back)

Stir occasionally until the mixture is melted. The hardest part of this whole recipe is not getting impatient with the melting process....turning up the heat.....then burning the cream cheese!

When all is melted and smooth....and looking like this:

...add the other 2 ingredients. Three 11oz cans of white shoe peg corn (yes, it makes a difference that it's white corn, and no, I don't know why.... just trust me!) And one 4oz can of chopped green chilies. Make sure you drain the corn and the chilies!

Pour it all into your prettiest 2qt baking dish. Or a foil pan. Whichever you prefer. (Just kidding! I just happen to be making this for a daycare Thanksgiving dinner and don't want to worry about getting a dish back!)

Bake at 325 for about 40 min.

You'll know it's done when it's golden brown on top and it's formed a super light crust on top. This is THE perfect complement to the traditional turkey dinner. It's got a kick but it's not so spicy that it'll offend the delicate tastes of Grandma.

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