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Peppered Corn


  • 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.

Nutrition Facts

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


Average Rating: 5
  • 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!

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