Creamy delicious meal in one dish using two 8 oz packages of Philadelphia Cream Cheese, fresh ham, corn, tomatoes and fresh herbs
Prep time: 10 minutesCook time: 40 minutes
Total time: 50 minutes
3 fresh corn on the cob
4 ounce(s) of sour cream
1 tsp. of jalapeno pepper, minced
1 plum tomato, cubed
1 plum tomato, sliced
2 garlic cloves, mined
3 tbsp. of red onions, chopped
1 tbsp. of fresh cilantro, minced
1 refrigerated pie crust
1 pinch of black pepper
3/4 cup(s) of Colby Jack Cheese
1 tbsp. of apple cider vinegar
16 ounce(s) of Philadelphia Cream Cheese (2 -8oz packages)
Clean and boil corn on the corn for 10 minutes
While the corn is cooking, add the following ingredients to a large mixing bowl: Cream cheese, sour cream, eggs, cilantro, vinegar, and jalapeno pepper.
Using an electric mixer, mix until creamy, about 3 minutes.
Add dashes of black pepper and fold in the cubed tomatoes.
Drain corn and use a knife to cut the kernels and juice from the cob. Cut ham-steak into small cubes.
Preheat skillet over medium high heat, add ham and cook for 8 minutes. Stir in corn and cook another 2 minutes. Turn off heat and let rest for 3 minutes.
Add corn and ham to cream cheese mixture.
Unfold the refrigerated pie crust into a pie dish. Pinch edges. Pour in mixture and top with tomato slices.
Bake for 20 minutes. Remove from oven and add the Colby Jack Cheese. Return to oven and bake an additional 8 to 10 minutes. Print This Post