This is a great side dish for beef or pork or anytime you just want some corn with a lot of flavor. We usually cook this in the crockpot and let it go while we are out and about for the afternoon, but you could certainly prepare it in the oven, as well.

The onion can be diced and sautéed a couple days ahead or prepare the whole dish and finish cooking while camping. The uncooked casserole can be stored in the refrigerator for a couple days or frozen and then thawed and finished on the day that you are ready for it. This delicious side dish takes 4 hours on low in the slow cooker or about 30 minutes in a 350 degree oven.

If you like your food with a little more zing, substitute jalapenos for the green chilis!

Meal Type:	Side Dish
Serves:	4
Difficulty Level:	2 of 5
Time Needed	40 min to 4 hours in slow cooker
Equipment Needed:	Stove, Oven, Crockpot, or Campfire

Ingredients

• Nonstick spray
• ⅔ cup whole milk or half-and-half
• 24 oz frozen corn – thawed
• 4 tablespoons butter
• 1/4 white onion – diced
• 8-ounce cream cheese – softened
• 1 can (5.25-ounce) diced green chiles
• 3/4 cup shredded Mexican cheese blend
• Salt and pepper to taste

Instructions

Dice the onion and sauté in the butter until translucent. Coat the crockpot with non-stick spray. Place the onion, milk, corn, cubed cream cheese, and green chilis in the slow cooker, cover with the lid, set the temp to low and go enjoy a 4-hour excursion.

Stir in the Mexican cheese and allow it to melt through. You can add more milk to thin it to your liking if it is too thick.