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This Mexican-flavored, creamy side dish takes only twenty minutes to prepare. Make it in a snap by blending GOYA® Low Sodium Golden Corn with cream cheese, recaito, jalapeño Salsita, pimientos, scallions and cheese. Then bake and devour!
Ingredients
2 cans (15 oz.)
GOYA® Low Sodium Golden Corn, drained well
½ pkg. (8 oz.)
cream cheese, softened
2 tbsp.
GOYA® Salsita Jalapeño Chile
⅓ cup
milk
1 jar (6.5 oz.)
GOYA® Fancy Pimientos, well drained and chopped
3
scallions, chopped
¾ cup
shredded Mexican cheese blend
Directions
Step 1
Preheat oven to 350° F. Coat a 2-quart baking dish with cooking spray. Blend 1 cup corn in mini-processor or with hand blender, scraping down sides as needed. Add cream cheese and blend until smooth. Scrape into large bowl.
Step 2
Stir in cornmeal, recaito, Salsita and milk until combined. Stir in pimientos, scallions, Mexican cheese and remaining corn. Scrape into prepared dish and spread level. Cover with foil.
Step 3
Bake 30 minutes. Remove foil and bake until heated through in center, 10 minutes more.
Prepare casserole up to Step #2 and refrigerate up to 1 day in advance.
New from Goya
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