1. Heat oven to 400°F. Cut enough kernels off corn cobs to measure 1-1/2 cups. Refrigerate any remaining corn for another use.
2. Reserve 2 Tbsp. shredded cheese, and 1 Tbsp. EACH bacon and onions for later use.
3. Mix remaining shredded cheddar cheese, bacon and onions with corn, Neufchatel cheese and mayonnaise until blended.
4. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with reserved cheese, bacon and onions.
5. Bake 20 min. or until heated through.
6. Serve with crackers.
Tips: Substitute 1/4 cup chopped cooked ham or turkey bacon for the crumbled cooked center-cut bacon slices.
For a touch of heat, add 3 Tbsp. chopped fresh jalapeño peppers to the cheese mixture before spooning into prepared casserole dish.
- 11 g Total fat
- 3.5 g Saturated fat
- 15 mg Cholesterol
- 360 mg Sodium
- 25 g Carbohydrate
- 2 g Dietary fiber
- 5 g Total sugars includes 5g added sugars,
- 6 g Protein
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Nutritional Information
- 11 g Total fat
- 3.5 g Saturated fat
- 15 mg Cholesterol
- 360 mg Sodium
- 25 g Carbohydrate
- 2 g Dietary fiber
- 5 g Total sugars includes 5g added sugars,
- 6 g Protein
Directions
1. Heat oven to 400°F. Cut enough kernels off corn cobs to measure 1-1/2 cups. Refrigerate any remaining corn for another use.
2. Reserve 2 Tbsp. shredded cheese, and 1 Tbsp. EACH bacon and onions for later use.
3. Mix remaining shredded cheddar cheese, bacon and onions with corn, Neufchatel cheese and mayonnaise until blended.
4. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with reserved cheese, bacon and onions.
5. Bake 20 min. or until heated through.
6. Serve with crackers.
Tips: Substitute 1/4 cup chopped cooked ham or turkey bacon for the crumbled cooked center-cut bacon slices.
For a touch of heat, add 3 Tbsp. chopped fresh jalapeño peppers to the cheese mixture before spooning into prepared casserole dish.