Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Hot corn is always on the table for family gatherings on my husband's side. They love their spicy foods!

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Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt butter in a saucepan over medium-high heat. Saute onion and garlic in hot butter until tender, about 5 minutes. Stir cream cheese with the onion mixture until melted and smooth; add corn and jalapeno pepper. Season the mixture with salt and black pepper; pour into a casserole dish.

  • Bake until beginning to brown around edges, about 35 minutes.

Cook's Notes:

You can use white shoepeg corn for this, too.

Substituted 1/4 teaspoon granulated garlic for the fresh garlic, if you prefer.

This dish as also good without (gasp!) the hot peppers, if they are not to your liking. Sometimes I substitute Fiesta-style corn for a little more color.

Nutrition Facts

221 calories; protein 4.5g; carbohydrates 17.3g; fat 16.4g; cholesterol 46.4mg; sodium 398.3mg. Full Nutrition
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