Recipe: Baked Chili Cheese Corn

“This recipe is great to cook for a campout. Put mixture in a cast-iron skillet and cook over the campfire.”


4 C corn kernels, thawed and drained if frozen

1 C shredded cheese

8 oz package cream cheese, cut into small cubes

8 oz chopped green chilies (can use canned)

2 tsp chili powder (preferably Pure—see instructions in Basics section)

2 tsp ground cumin

Preheat oven to 350o. Butter a 1 ½ quart baking dish or cast-iron skillet. Mix all ingredients until well blended. Pour in prepared dish, and bake 30 minutes or until bubbly.