D ~ Week 41 ~ Mexican Corn and Cheese Casserole

Another classic from Quick, Thrifty Cooking

Ingredients:
2 c fresh sweet corn (cut from 4 med ears) or 1 pkg (10oz) frozen whole-kernel corn, thawed (ssh! I cheated and used a regular can of corn - drained)
1 can (4 oz) whole green chilies, rinse, seeded and chopped (um... yeah nope. I used a 7 oz can of diced chilies and no I didn't rinse them)
3/4 c shredded sharp Cheddar
1 c sour cream or plain yogurt
1 egg lightly beaten
1/2 t salt (I didn't use any salt - I don't think it needed any!)
2 T butter or margarine, melted 

Directions: 
Preheat oven to 400 degrees. Mix all ingredients together. 

Pour the mixture into a buttered 8x8x2 inch baking dish. Bake uncovered for 30 - 35 minutes, or until a knife inserted in the center of the casserole comes out clean.

Decision: 

Next time... I'll do a better job of draining the chilies and make sure they were medium (mild was too lame) - it was a bit curdled. And I probably would actually measure the butter... or just omit all together.

I must confess, I did throw in a bit of chipotle powder... but it didn't really come out in the taste.





It did taste pretty good, could have been more spicy!