Fiesta Corn Casserole

Let's start this out right. This recipe is requested time and time again. So, I always make it, but I always seem to forget how much of what goes into it. So I always have to call my mom and ask, "Is it one or 2 blocks of cream cheese? How much butter again?" That's what I get for never making a regular batch. In fact, I get asked to make this recipe so often that it's no longer "Fiesta Corn Casserole". Everyone refers to it as "Courtney's Corn Casserole".

Ingredients:

2 pkg. frozen petite white corn (about 2 pounds total)
1 cube butter, softened
8 oz. cream cheese, softened
1 can diced green chilies (the small can)
1/2 white onion, diced
salsa (optional)
Salt and pepper to taste

Directions:
Dump everything in a greased 9x13 pan.

Bake at 350 for 30-40 minutes. Stir and serve. Serves 6-8.

Fiesta Corn Casserole

2 pkg. frozen petite white corn (about 2 pounds total)
1 cube butter, softened
8 oz. cream cheese, softened
1 can diced green chilies (the small can)
1/2 white onion, diced
salsa (optional)
Salt and pepper to taste

Bake in a 9x13 pan at 350 for 30-40 minutes. Stir and serve. Serves 6-8.

*For a spicier version, used diced jalapeños in place of the diced green chilies. When I make big batches, I'll use diced jalapeños and diced green chilies.
*And I don't use salsa. I'm just not a fan of the flavor it gives the dish. And it makes it more wet, or runny.