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Peppered Corn

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


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Average Rating:
  • veggiemama
    Jan 27, 2015

    Really good and so quick to make!

  • Mrs. Cowan
    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!