This recipe was given to me by my aunt in Texas, where they like everything hot!  Now, my family wants it for holidays, barbeques, or just by itself.

Mexican Corn

(15.25 ounce) cans whole kernel corn, drained

cream cheese

butter

jalapeno peppers, chopped

garlic salt

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt.  Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.


I made two small changes--I used reduced fat cream cheese and one 4 ounce can of mild green chilies. I did not use fresh jalapenos because I was feeding two little ones and I didn't want it to be too hot for them. That said, this was a huge hit. Everyone loved this side dish. I think I could get by with cutting the butter back by half next time and it would still be just as good.

I made this last night, what a hit! We don't like really "hot" foods so i used 2 cans of green chilies and a splash of red hot sauce instead of the peppers. Other than that I followed the recipe and it was GREAT!!  Thanks Karen

The ultimate test--my DAD!!  He raved over this recipe.  I used frozen sweet white corn (I find that it's not as crunchy and tastes much more fresh than canned, which I just refuse to make) in a heated skillet, no olive or vegetable oil, no butter.  Just cooked the corn, added 3/4ths of a thing of cream cheese, and added the jalapenos.  My family is from Louisiana (Cajun, baby!) so we like spicy things--I added all the jalepenos the recipe called for, and kinda wish I'd added more.  I love that spicy kick to it.  Anyway, was extremely unique--nothing I EVER would have thought to try, so I really enjoyed making it and serving it to my family.  I will definitely give this a try again, although next time will use reduced fat cream cheese to cut out those unnecessary and unhealthy extra calories.  I highly recommend giving this a shot!  Thanks so much for the unique recipe!

This was very good. I only used 1/4 of the butter 1/2 of the cream cheese and 2 of the hot peppers and got very good reviews. Try it whatever variation you like. I'm a health nut so I cut the fat but not the flavor.

Very good!! I used less jalapenos and added some Rotel tomatoes. Yummy!

Comfort food indeed. So good you can eat it all week! I use half the cream cheese and for the other half use sour cream. No butter add 2 cans of Ortega green chilis sometimes throw in some leftover cooked rice and sprinkle with green onion. Really really good.

Very good did not use that many peppers though - I used less than half. The group I served it to could not get enough they loved it. Will certainly make this again maybe even tonight!

Yum I loved this dish I made it with the salsa chicken on this site by Faye and a great side salad (was out of spanish rice) BUT it went over great. It taste like a jalapeno popper.

I'm a Mexican and I've never heard of this recipe before. Skeptical but open-minded I gave it a whirl and was ever-so pleasantly surprised! Changes: I used only half the cream cheese & butter and I sauteed 3 cloves of minced garlic and added that to the recipe in order to omit powdered stuff. After reading the other reviews I opted to use only 3 (fresh minced) jalapeños for something tame enough to share with friends. So easy and fabulous! Great recipe!

I won't be making this again..Recipe looked interesting but ended up being just so-so. I will keep looking for a better and healthier Mexican corn recipe.

mexican corn

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Cost: $3.05 /serving

Author : KBALDRIDGE

Ingredients

Instructions

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