Creamy Mexicali Corn - cooking recipe

Ingredients

Corn mixture
2 teaspoons butter
1/4 cup green onion, chopped
22 ounces Mexican-style corn, drained
4 1/2 ounces green chilies, chopped and drained
1 teaspoon honey
1/2 cup sour cream
3 ounces cream cheese, 1-inch cubes
Topping
2 tablespoons butter
1/2 cup breadcrumbs
1/4 cup monterey jack cheese, shredded

Preparation

In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 minutes or until thoroughly heated. stirring occasionally.
Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; keep warm.
Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown.
Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.