4cupsfresh sweet corn kernelsor about 5 ears of fresh corn
8ouncespkg cream cheeseat room temperature
3ouncesdiced green chiliescan, undrained
1jalapeno pepperdiced, with the seeds and ribs removed
2slicesbaconcooked and crumbled
Preheat the oven to 350 degrees.
Combine the milk, butter, and cream cheese in a small saucepan over low heat. Stir constantly until the butter, and cream cheese has melted and the mixture is smooth. Remove from heat.
Add the green chilies, jalapeno, and corn to the cream cheese mixture and stir to combine.
Spray a small casserole dish with non-stick cooking spray or grease it with butter. Add the mixture.
Bake for 40-45 minutes or until bubbly around the edges. Top with crumbled bacon and serve immediately.
You can substitute an 18 oz package of frozen corn or two 15 oz cans of yellow or white corn, drained for the fresh.Make this casserole up to 24 hours in advance. Mix up the casserole, place it in the baking dish, and cover it tightly. When you are ready to bake it, remove it from the refrigerator about 30 minutes before you put it in the oven to allow it to come to room temperature. Bake as directed and top with crumbled bacon.To feed twelve folks, double the ingredients and bake it in a 9×13 pan. It may take a few more minutes to bake.Leftovers can be stored tightly covered in the refrigerator for up to four days. I do not recommend freezing either the unbaked casserole or leftovers.If you are worried about the heat, half the jalapenos, and chilies you add or leave them out altogether. Also, be sure to discard any jalapeno seeds and ribs.