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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, cubed
  • 1/3 cup butter, cubed
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2 to 4 medium jalapeno peppers, seeded and minced

Nutritional Facts

1 each: 197 calories, 17g fat (11g saturated fat), 52mg cholesterol, 376mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 3g protein.

Directions

  1. In a saucepan over low heat, cook and stir the cream cheese and butter until smooth. Stir in corn and jalapenos. Transfer to an ungreased 8-in. square baking dish.
  2. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppered Corn in Country Woman July/August 1998, p35


Reviews for Peppered Corn

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(2)
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MY REVIEW
veggiemama User ID: 4640590 219003
Reviewed Jan. 27, 2015

"Really good and so quick to make!"

MY REVIEW
Mrs. Cowan User ID: 5400585 29298
Reviewed Mar. 27, 2011

"This has a thick, creamy texture with a kick! This would go great with any southwest meal or any main dish that is a little on the bland side. My cooking time usually runs closer to 30 minutes. Nice alternative to regular corn - thanks!"

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