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Mexican Corn

Rated as 4.33 out of 5 Stars

"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."
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Ingredients

20 m servings 359 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. 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.

Nutrition Facts


Per Serving: 359 calories; 22.7 g fat; 38.2 g carbohydrates; 8 g protein; 61 mg cholesterol; 491 mg sodium. Full nutrition

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Reviews

Read all reviews 271
  1. 343 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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.

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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 b...

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...

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...

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 th...

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 lef...

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 & butte...