Corn With Cream Cheese Chilis Recipe For Spinach

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ONE POT CHEESY SPINACH CORN



One Pot Cheesy Spinach Corn image

This dish is an easy to prepare one pot cheesy corn spinach with Italian flavors.

Provided by Dassana Amit

Categories     Side Dish

Time 50m

Number Of Ingredients 10

4 to 5 medium corn cobs
500 grams spinach
4 scallions (or spring onions)
5 to 6 small to medium garlic cloves
½ teaspoon black pepper powder
½ teaspoon red chili flakes ((optional))
1 teaspoon italian seasoning or oregano seasoning or mixed dry herbs
2 to 3 tablespoon extra virgin olive oil
2 to 3 tablespoon cream cheese (or any variety of soft cheese)
salt as required

Steps:

  • Boil the corn cobs in water for 15 to 20 mins. When they warm or when they cool down, remove the kernels from the cob with a knife. Keep aside.
  • Rinse the spinach in water thoroughly. Chop them and keep aside.
  • Chop the scallions and garlic. Reserve the greens for garnishing.
  • Heat the olive oil in a pan. Now add the scallions and garlic to it.
  • Saute for 2 mins and then add the chopped spinach. Saute the spinach for 4 minutes.
  • Add the black pepper and salt now
  • After 2 mins add the red chili flakes and the oregano seasoning/italian seasoning/mixed herbs
  • The spinach would have softened and considerably cooked after 3-4 mins. Now add the boiled corn kernels.
  • Mix the corn with spinach and spices. Saute for 2-3 minutes more. Check the salt and seasonings and add more if required. Serve hot with warm or toasted bread.

CREAM CHEESE CORN



Cream Cheese Corn image

Creamy corn is a wonderful foil for that Thanksgiving day turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Earla Taylor

Categories     Side Dish     Vegetables     Corn

Yield 7

Number Of Ingredients 3

3 pounds whole corn kernels, cooked
½ cup butter
1 (8 ounce) package cream cheese

Steps:

  • Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 37.9 g, Cholesterol 70.1 mg, Fat 26.6 g, Fiber 5.3 g, Protein 8.8 g, SaturatedFat 15.7 g, Sodium 217.3 mg, Sugar 6.3 g

GARLICKY CREAMED CORN AND SPINACH



Garlicky Creamed Corn and Spinach image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons butter
4 ears corn, kernels scraped from cob
2 large cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg, to taste
2 bundles fresh farm spinach, about 1/2 pound trimmed weight, chopped

Steps:

  • Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

SPINACH AND CREAM CHEESE ENCHILADAS



Spinach and Cream Cheese Enchiladas image

I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish.

Provided by just steffy

Categories     Spinach

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag frozen spinach
1 (8 ounce) package cream cheese
2 cups shredded monterey jack cheese
1 cup chopped green onion
2 garlic cloves, finely chopped
10 white corn tortillas (you may need more or less depending on how much filling you put into each enchilada)
1 (10 1/2 ounce) can green enchilada sauce
1 1/2 cups sour cream
1 cup shredded monterey jack pepper cheese

Steps:

  • Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
  • Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
  • Place filled tortillas side by side seam side down in casserole dish.
  • Bake at 350 degrees for approximately 30 minutes.
  • Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
  • Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
  • Remove enchiladas from oven and cover with sauce mixture serve immediately.

Nutrition Facts : Calories 845.5, Fat 64.2, SaturatedFat 37.3, Cholesterol 182.8, Sodium 1288.8, Carbohydrate 38.8, Fiber 7.3, Sugar 11.7, Protein 33.7

SLOW COOKER CREAM CHEESE CHICKEN CHILI



Slow Cooker Cream Cheese Chicken Chili image

Chicken chili made in the slow cooker with a cream cheese sauce.

Provided by Andrea Escobar

Time 6h5m

Yield 4

Number Of Ingredients 9

2 (5 ounce) skinless, boneless chicken breast halves
1 (15.25 ounce) can corn, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package light cream cheese, cubed

Steps:

  • Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
  • Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g

CHILI CHEESE CORN



Chili Cheese Corn image

This is an easy, easy, easy side dish! And, it tastes great! I have made this many times on houseboat trips.

Provided by Normaone

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

4 cups fresh corn, thawed if frozen
1 cup extra-sharp cheddar cheese, grated
1 (8 ounce) package cream cheese, softened
1 (7 ounce) can diced green chilies
2 teaspoons chili powder
2 teaspoons ground cumin

Steps:

  • Preheat oven to 350^F.
  • Butter 1 1/2 quart baking dish.
  • Mix all ingredients in a large bowl.
  • Transfer to baking dish.
  • Bake 30 minutes until bubbly.

CREAMY CORN AND SPINACH ENCHILADAS



Creamy Corn and Spinach Enchiladas image

These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Serve with sliced tomatoes and just wait for the "mmm's." Use a metal measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt
12 super size corn tortillas (each about 6 1/2-inches across)
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves

Steps:

  • Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
  • To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
  • Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
  • To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

CREAMED CORN WITH SPINACH



CREAMED CORN WITH SPINACH image

Categories     Vegetable     Sauté     Vegetarian     Quick & Easy

Yield 6-8 Servings

Number Of Ingredients 9

3 ears of sweet white corn, steamed and sliced from the cob
1 pound of baby spinach, washed & stemmed
2-3 medium shallots, minced
1 red bell pepper, finely diced
1-2 jalapeno peppers (to taste), cored, seeded and minced
Olive oil and/or butter
1 cup heavy cream
½ cup grated Parmesean cheese
Salt & freshly ground pepper to taste

Steps:

  • Steam spinach in a heat-proof glass bowl in microwave, 1.5 to 2 minutes, until wilted. When cool enough to handle, squeeze as much liquid from the spinach as possible. Move to cutting board and roughly chop the spinach. Set aside. Heat olive oil (one or two turns) and/or butter in a large saute pan, sauté shallots until golden. Add red bell pepper and jalapeno and sauté until soft. Add the corn and spinach to the pan, stir to combine; add the cream and let simmer for a few minutes to thicken slightly. Add Parmesean cheese handful at a time, stirring after each addition. Add salt and fresh ground pepper to taste. Serve and enjoy!

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