This peppy side dish is always the first to disappear whenever I take it to a potluck.—Kim Garner, Batesville, Arkansas
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VERIFIED BY Taste of Home Test Kitchen
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- 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
- 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
Reviews forPeppered Corn
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MY REVIEW
Reviewed Jan. 27, 2015
"Really good and so quick to make!"
MY REVIEW
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!"
