Baked Corn Casserole
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 tsp. vegetable oil
1/2 cup chopped onion
1/4 cup butter, softened
2 (3 oz.) packages cream cheese, softened
15 oz. can whole kernel corn, drained
15 oz. can creamed corn
2 roasted Anaheim chiles, stemmed, seeded and chopped
3 oz. package French-fried onions, divided
Preheat the oven to 350F and grease an 8″x 8″ baking dish.
Heat the oil in a small skillet over medium heat and saute the onion until translucent.
In a large bowl combine the butter and cream cheese. Stir in the whole kernel corn, creamed corn, chile peppers, and onions. Pour into the prepared casserole dish. Bake in the preheated oven for 15 minutes and remove from the oven. Stir in half of the fried onions and sprinkle the remaining onions on top. Bake for an additional 15 minutes.