If you’re craving a side dish of buttery, cheesy corn goodness, look no further! This is what you want.
This recipe came from Kristi’s Aunt Saundra. I have decreased the butter content from the original! You can also use neufchatel cheese – a French cheese usually sold near the cream cheese – as a lower fat alternative.
Shoe Peg Corn Casserole
3 cans white shoe peg corn, drained
1 can Mexicorn, drained
1 (8 oz) package cream cheese (or neufchatel cheese)
5 1/2 tbsp melted butter
chopped jalapeno peppers to taste
black pepper to taste1) Allow cheese to come to room temperature and mix well with melted butter.
2) Add all corn, peppers and black pepper and mix well.
3) Pour into casserole dish sprayed with Pam. Bake at 350 degrees for 45-60 minutes.
The dish can be ready after 30-40 minutes; the cheese has started bubbling and the flavors have begun to mix. But if you’re timing this with other dishes, you’ve got lots of flexibility about when to pull it out of the oven.
This makes many servings, and would work well at a large potluck or family gathering.
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