This peppy side dish is always the first to disappear whenever I take it to a potluck.—Kim Garner, Batesville, Arkansas
Recommended:
75 Delicious Ways to Eat Corn on (and off) the Cob
VERIFIED BY Taste of Home Test Kitchen
- 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
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
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!"
