This is a recipe my brother-in-law made one year when my husband and I drove down to Houston for Thanksgiving. I was unaware of his culinary prowess until that day, and I have to say, the one thing I have always remembered from that visit was this deliciously bubbly and creamy corn casserole. As an aside, my sister and brother-in-law will be opening a restaurant in Houston in the coming few weeks, so stay tuned for details! In any case – try this dish. It’s one of those make-the-night-before-and-just-pop-it-in-the-oven dishes and it always comes out perfect!
- 2 cans shoepeg corn (white corn), drained
- 1 can yellow corn, drained
- 2 small cans chopped green chilies, drained
- sea salt
- pinch smoked paprika
- 3 Tbsp butter
- an 8 oz. package cream cheese, cubed
- chopped parsley for garnish
Preheat oven to 350 degrees.
In a saucepan over medium heat, melt the butter and cream cheese, stirring until well combined. Add the corn, salt and pepper to taste, some smoked paprika, and the chilies, stir until well combined, and the micture starts to thicken up a bit.
Grease a baking dish and add the corn mixture. Bake at 350 degrees for 50 minutes until golden and bubbly.