This is a very forgiving side dish.

Ingredients:

• ¼ lb unsalted butter
• 2 medium onion, chopped
• 6 c fresh or thawed frozen corn kernels
• 2 oz package oz cream cheese, cut into 1 inch cubes
• 4 Tab canned chopped green chiles, drained
• 2 c fresh bread crumbs

Directions:

1. Lightly butter a 9 x13 baking dish.
2. In a large skillet, melt 3 tablespoons of butter over medium heat.
3. Add the onions and cook, stirring often, until softened, about 5 minutes.
4. Add the corn, cream cheese and chiles.
5. Reduce the heat to low and stir until the cheese is melted.
6. Melt the remaining tablespoon of butter and toss with bread crumbs.
7. Transfer the mixture to the baking dish and sprinkle with the bread crumbs.
8. Bake in 350º oven until the dish is bubbling and the crumbs are browned, (about 20 – 25 minutes)

Serves: 10

Source: Jimbo Humphres, Double X Wagon, Dickens, Texas, The Chuckwagon Cookbook – Recipes from the Ranch and Range for Today’s Kitchen, B. Byron Price