Publisher Photo
Publisher Photo
This peppy side dish is always the first to disappear whenever I take it to a potluck.—Kim Garner, Batesville, Arkansas
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeppered Corn

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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!"

Loading Image