Mexicali Corn

INGREDIENTS

Corn Mixture

• 2 teaspoons butter or margarine
• 1/4 cup finely chopped green onions
• 2 (11-oz.) cans Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
• 1 (4.5-oz.) can chopped green chiles, drained
• 1 teaspoon honey or sugar
• 1/2 cup sour cream
• 1 (3-oz.) pkg. cream cheese, cut into 1-inch cubes

Topping

• 2 tablespoons butter or margarine
• 1/2 cup Progresso® Plain Bread Crumbs1 oz. (1/4 cup) shredded Monterey Jack cheese

DIRECTIONS

1. Melt 2 teaspoons butter in large skillet over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
2. Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; cover to keep warm.
3. Meanwhile, melt 2 tablespoons butter in small skillet over medium heat. Add bread crumbs; cook and stir until light golden brown.
4. Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack cheese.