131 Ratings
  • 5 Rating Star 84
  • 4 Rating Star 36
  • 3 Rating Star 8
  • 2 Rating Star 2
  • 1 Rating Star 1

A dear friend gave me this spicy recipe. It has since become a must have for the Holidays and all special occasions!! My husband and 3 brothers can finish it all in one sitting!! Everyone that tries it wants the recipe!

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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.

  • In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.

  • Bake in preheated oven for 35 minutes.

Nutrition Facts

460.94 calories; 11.72 g protein; 28.15 g carbohydrates; 36.13 g fat; 102.33 mg cholesterol; 796.78 mg sodium.Full Nutrition


Reviews (108)

Read All Reviews

Most helpful positive review

12/22/2006
I have made this at least a dozen times and it gets rave reviews from my guests. I do modify it by: use about 6 slices of jalapenos (the kind sold in small jars) and mince them very fine. This adds the hot flavor but it's still mild enough for even kids to eat. I also use only 1/2 cup butter and I omit the cheddarcheese from the sauce (which may be what keeps mine from having too much sauce and being mushy which was a problem for other reviewers.) I sprinkle the top of the corn/sauce mixture w/ bacon bits and plain bread crumbs and then sprinkle about half a cup cheddar on top. I just had a friend call me for the recipe for her Christmas dinner which reminded me that I never reviewed it. Another tip that works well with this recipe: buy cream cheese and throw it into the freezer so you always have it on hand for this recipe. It makes no difference at all in the dish. I've used frozen cream cheese in other saucy recipes and it works fine but I don't recommend it for frostings.
(115)

Most helpful critical review

05/20/2013
It is just OK. Will I make this again? NO. I think it would be better with just a little butter and the peppers....nothing more. I like simplicity. Why cover up the taste of perfectly good vegetables?
(2)
131 Ratings
  • 5 Rating Star 84
  • 4 Rating Star 36
  • 3 Rating Star 8
  • 2 Rating Star 2
  • 1 Rating Star 1
12/22/2006
I have made this at least a dozen times and it gets rave reviews from my guests. I do modify it by: use about 6 slices of jalapenos (the kind sold in small jars) and mince them very fine. This adds the hot flavor but it's still mild enough for even kids to eat. I also use only 1/2 cup butter and I omit the cheddarcheese from the sauce (which may be what keeps mine from having too much sauce and being mushy which was a problem for other reviewers.) I sprinkle the top of the corn/sauce mixture w/ bacon bits and plain bread crumbs and then sprinkle about half a cup cheddar on top. I just had a friend call me for the recipe for her Christmas dinner which reminded me that I never reviewed it. Another tip that works well with this recipe: buy cream cheese and throw it into the freezer so you always have it on hand for this recipe. It makes no difference at all in the dish. I've used frozen cream cheese in other saucy recipes and it works fine but I don't recommend it for frostings.
(115)
03/28/2004
I would rate this even higher. We love corn and this is a new definite keeper. I followed others suggestions and cut the butter cream cheese and milk in half and it was plenty. Also followed another reviewers advice and mixed half of the cheddar cheese into the corn and then added the rest to the top. I will continue to make it this way. It was perfect for us. Oh even though we like spicy - I did cut back a wee bit on the peppers - it seemed like a a lot.
(86)
10/02/2003
This is really good! I took it to a buffet and it was all eaten. I used a can of chopped green chilis and a 4-oz jar of chopped pimientos instead of the jalapenos. BUT the most important thing is that there is just too much sauce. The second time I made it I made only half the sauce and it worked MUCH better. I also mixed half the cheese into the corn before baking it.
(76)
12/28/2011
The hot corn was a huge hit at the company Thanksgiving party! I had tons of people ask for the recipe. I did however make a few modifications. I added just one package of low-fat cream cheese 1/2 cup half-and-half several American cheese slices (to cover the top) 3/4 cup of cooked bacon bits bunch of green onions chopped and 1/2 green pepper chopped. I Of course also added the corn (3 bags of frozen) and a jar of jalapenos!:) I ended up cooking mine in the crock pot on low for about 2.5 hours before the event.
(19)
02/21/2005
This is awesome! The only change I would make is to use only 1/2 cup of butter. It was too greasy I think with one full cup. I also used 1/2 jalapenos and 1/2 green chiles to cut down on the heat. Very good.
(19)
04/19/2004
Served this with EasyPork roast...hubby LOVED it. I used non-fat cream cheese and skim milk. Also substituted the corn and used frozen instead. Used fresh jalepenos'..this is a new family favorite!!!
(18)
11/23/2009
This was really tasty but cut the sauce in half or it's way too saucy.
(13)
09/02/2011
PHENOMINAL....The pan of this was wiped clean everyone in the house LOVED it including me...Here are a few things i will do next time...1. there is too much sauce i will use more corn. 2. mix shredded cheese into the corn. 3. maybe add some add Rotel........DELISH!!
(11)
02/20/2009
I am rating this recipe a 5 but with the following changes: I don't add jalepenos because I don't care for them. Also I use 60 oz. frozen corn instead of canned (b/c I prefer the flavor). I also add some garlic powder b/c otherwise it's bland. I mix about half the cheese into the sauce and then pour over the corn. You have to work fast with the frozen corn because the sauce will clump quickly. I then add the rest of the shredded cheese and bake. So yummy!
(9)