This hot recipe was given to me by a great friend. Since then, it has evolved into a need at all festive occasions! Three of my brothers and my hubby can finish it all in one sitting! Each person who tastes it requests the recipe!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup butter
- 2 (8 ounce) packages cream cheese
- ½ cup milk
- 4 (15 ounce) cans whole kernel corn, drained
- 1 (12 ounce) jar jalapeno peppers, drained and diced
- 2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.
- In a 9×13 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
| Calories | 461 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 22 g |
| Sodium | 797 mg |
| Sugars | 5 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This is always a crowd pleaser! IF there are any leftovers, I can eat it as an entire meal. I always get asked for the recipe.
Pretty easy to make. Not so hot though. Next time I will use a pepper hotter than jalapeno. And unless you like vinegar or just are extremely lazy, I would use fresh peppers.
I take it to parties all the time and its always a favorite. I kick it up by adding extra fresh diced jalapeno and even fresh habanero for the proper kick 🙂 I always have to bring it with a disclaimer on it when I do that that, but people still can’t get enough.
I only used one cream cheese and added 1/2 cup butter, 1/2 tsp of both garlic powder and onion powder. I put it all in a crock pot on high for 2 hours. Took it to a block party and was lucky to get to try it. Keeper for sure!
This recipe is easy and delicious recipe and take in corn. Made it for my office potluck and it was a hit. I did check reviews and took some advice shared. The following changes were perfect. The sauce was perfect with 1/2 the measurements. I can’t imagine how soupy it would have been had I used the amount that’s written. I used low fat milk, low fat organic cream cheese and vegan butter which was good. I also wanted to control the heat so I used fire roasted diced chili’s (8 oz.) & 1/4tsp of cayenne pepper. It was just enough. Mild cheddar was mixed in as well as sprinkled on the top. I will definitely try it again…no dairy and see how that tastes.
This new twist on corn was very good. I followed the directions exactly because I like lots of sauce. The flavor was reminiscent of queso.
I used kernels from 4 ears of leftover grilled corn and added frozen corn. I only used half a recipe of the sauce and chopped two frozen jalapeno peppers. It was so delicious! I will make it again!
I thought this was delicious. Since there was just two of us, I halved the recipe. Also took advice of other raters and added half the cheese in the corn and the remainder sprinkled on top.
Our family thought this recipe was great. I did everything exactly as instructed however, when I went to open the jalapenos, turns out it was green chiles instead. As a result, it wasn’t hot at all. So for all those that thought it was too hot, try chopped green chiles instead of jalapenos. I did follow the recommendation and put half the cheddar cheese in with the corn & topped with the remaining cheese along with plain bread crumbs & bacon bits which gave it a little crunch.
big hit with with the family even though it came out kind of soupy because I forgot to drain my corn.
Delicious! Can half the butter and still good.
I served this at Thanksgiving and everyone loved it. Like others recommended I cut the sauce in half. I used sharp cheddar and added half to the sauce and half on the top. Because there were seniors in my crowd, I used about 1/3 of the jar of jalapenos and it was just the right amount of spice. I will definitely be making this again!
I have made this many times since finding this delicious recipe and have always gotten rave reviews. Never any leftovers. I drain the corn, saving the liquid and then adding just a little bit if needed to the mix. When the cheese is melted it tends to be very juicy if you don’t drain the corn.
Excellent! But I did take other reviewers suggestions and cut the sauce recipe in half or else it would have been too much sauce. I used a bag of frozen corn, just personal preference, and a dash of salt and pepper. I didn’t have jalapeños on hand, so I used a can of diced green chilis. Just as good!
Made it for 8 of my coworkers for lunch. They loved it. I scaled back a little on the jalapeno’s, about 9 oz.’s worth. This is definitely a keeper.
I found this recipe several years ago and made it for a family reunion. After that, I have to take it EVERY time. It’s a staple at our reunions and holidays. We usually make a smaller dish for the kids with no jalapenos. I cut the butter in 1/2. It tends to be a little greasy otherwise. Also, a whole jar of jalapenos is way too many. I usually do about 1/4 a cup of chopped peppers from the jar.
This is a delicious way to make corn. I halved the cream cheese and butter and used about 20 oz of frozen (cooked) corn.
We really like this recipe! I prefer frozen corn for it’s fresh taste. We’re taking it to a picnic this evening!
I made this with frozen corn because it is firmer than canned. I used 4 small cans of chopped green chilies. 2 bags jalapeño jack and added onion powder. topped with green onions, bacon, and the jalapeño jack. everyone LOVED!
Took this to Easter dinner and everyone loved it. I made it in a crockpot due to not having time to bake it after church. I used three bags of corn and one can of Rotel tomatoes with green chilies. I only used one stick of butter and one sour cream plus the milk and there was more than enough sauce. I was told I could bring this to the next gathering. It makes a lot. I will probably cut it down some next time.
Cut the sauce in half and you will love it. I have also substituted a can of green chilies for the jalapeno and it turned out well for those who don’t care for jalapenos.