Perfect for holidays, potlucks and gatherings year-round, this craveable, cheesy casserole combines Southwest style seasoned sweet corn with lots of cheese to create a flavorful side dish or a dip to serve with tortilla chips.
4 cans (15.25 oz. each) Del Monte® Southwest Style Corn with Poblano and Red Peppers
3 cups shredded Mexican style blend cheese (about 12 oz.), divided
2/3 cup sliced green onions, divided
3/4 cup milk
4 oz. cream cheese, softened
2 Tbsp. all-purpose flour
1 to 2 tsp. chili powder
Optional Toppings: Crumbled cooked bacon, sliced jalapeño, chopped tomato
Preheat oven to 350°F. Drain corn well. Measure 1/2 cup corn into a small bowl; add 1/2 cup shredded cheese and 1/3 cup green onions and set aside for the topping.
Stir together milk, cream cheese, flour and chili powder with a whisk in a 9x13-inch (3-qt.) baking dish. Stir in remaining corn, 2 1/2 cups shredded cheese and 1/3 cup green onions; cover with foil and bake 30 minutes.
Stir and bake, uncovered, about 10 minutes until edges are lightly browned. Sprinkle hot corn with reserved corn-cheese-green onion mixture and any other toppings, if desired.
TIP: To soften cream cheese, microwave on HIGH 30 seconds.