Cheesy Corn and Green Chile Casserole
12 ounces cream cheese
2 eggs, beaten
1 cup heavy cream
1 can (4 ounces) diced green chiles
1 tablespoon Tony Chachere’s Creole Seasoning
2 cups shredded Colby Jack or cheddar cheese, divided
1 bag (12 to 14 ounces) frozen corn, partially thawed or 2 to 3 cups fresh corn of the cob
Preheat oven to 325 degrees. Unwrap the cream cheese and place on a plate. Heat in the microwave for about 30 to 45 seconds to soften. In a large bowl mix together all ingredients except for 1 cup cheese. Spoon mixture into a 9 x 9 inch or small to medium casserole dish that has been buttered or sprayed with cooking spray. Sprinkle remaining shredded cheese on top. Bake 30 to 40 minutes or until golden on top.
After baking, you can decorate the top with a couple tablespoons diced tomatoes, jalapeños, red bell pepper, green onions, or bacon or a combination of them. You can double the recipe and bake in a 9 x 13 inch casserole dish.