Monday, March 31, 2014

Cheesy Corn Bites

My intention was to do this recipe about a month ago. And it didn't happen. So my cilantro went bad. But hey, the recipe was still a good one. This recipe is a Rachel Ray recipe from this website adapted by me. I will review it below. In the meanwhile, here is the recipe:

Cheesy Corn Bites

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 48 servings

Bite sized cheese and corn appetizers. Super easy to make, and they will disappear quickly!

8 ounces cream cheese, at room temperature
1 cup shredded pepperjack cheese
1 large egg
1/2 cup frozen Husk corn kernels
48 scoop-shaped tortilla chips
chopped cilantro, for sprinkling

Preheat the oven to 350F. Set the chips out on a baking sheet.
In a bowl, combine the cream cheese, cheese, egg and corn; mix completely. 

Place 1 teaspoon of the mixture into each corn chip. 

Bake until the filling sets, about 20 minutes.

Sprinkle the corn bites with the cilantro and serve warm.

These were super easy to make. The most time consuming part was putting the mixture into the chips.

The Family Test:
The girls and I loved the flavor and gobbled them up. Adam was not a fan because the chips got a little soggy as they sat on the counter. (He was not home right when they came out of the oven so his tasting of them was not fresh.)

Will I make them again?
Yes, but not the same way. I think next time I would rather just spread the mixture of cream cheese, egg, and corn in the bottom of a glass pie plate. Put the shredded cheese over the top. And bake it like a dip. Simply because the chips did get soggy as they cooled. I know you are suppose to eat them right away while they are warm, but if I were making them for guests I would not want them to get soggy chips if they waited to get food or were last in line. The mixture is really yummy and I definitely enjoyed the sweetness of Husk corn in with the spicy pepper jack cheese.

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