October is the unofficial start of gumbo season and as people start to simmer those big…Get Recipe
Up your side-dish game this season with this creamy, cheesy corn and green chile casserole. As The Cooking Mom shows us, this side is easy to make, easy to double, goes with anything you’re serving and is full of flavor!
12 Ounces Cream Cheese
2 Eggs, Beaten
1 Cup Heavy Cream
1 Can (4 Ounces) Green Chiles, Diced
1 Tablespoon Tony’s Original Creole Seasoning (More to Taste)
2 Cups Colby Jack or Cheddar Cheese, Shredded & Divided
1 Bag (12-14 Ounces) Frozen Corn, Partially Thawed
You can double the recipe and bake in a 9×13 or larger casserole dish.
Bring a little spice to your email inbox with Tony Chachere's Creole Club!