Spice up traditional succotash to feed a hungry potluck crowd. This recipe adds jalapeno cream cheese (plus an extra cup of cheese) to classic succotash to make it even yummier.

Source: Better Homes and Gardens

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Andy Lyons Cameraworks LTD

Recipe Summary

prep:
15 mins
cook:
25 mins
stand:
5 mins
Servings:
12
Yield:
9 cups creamed corn
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. pot heat oil over medium-high heat. Add onion and garlic; cook and stir 5 minutes or until tender and beginning to brown. Stir in the corn and edamame. Cover and cook 15 minutes or until heated through, stirring occasionally.

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  • Add the next 5 ingredients (through black pepper) to vegetables in pot. Uncover; cook and stir 5 minutes or until hot and bubbly. Remove from heat. Sprinkle with Chihuahua cheese. Cover and let stand 5 minutes or until cheese melts. If desired, top with cilantro and/or tomatoes.

* Tip

For a less spicy dish, use half of an 8-oz. tub cream cheese spread with jalapeño and 8 oz. plain cream cheese, softened, or cream cheese spread.

Nutrition Facts

234 calories; total fat 12g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 32mg; sodium 431mg; potassium 367mg; carbohydrates 24g; fiber 4g; sugar 6g; protein 11g; trans fatty acid 0g; vitamin a 567IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 148mcg; vitamin b12 0mcg; calcium 127mg; iron 1mg.
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