This popular soup is a favorite in dorms and is the spicy student alternative to a bowl of quick noodles. When served with cooked rice, it is wonderful.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (15.25 ounce) cans whole kernel corn, drained
- 1 (8 ounce) package cream cheese
- ¼ cup butter
- 10 jalapeno peppers, chopped
- 1 teaspoon garlic salt
Instructions
- 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
| Calories | 359 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 491 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
If you add Tajin (you decide how much) then you have Mexican Street Corn. Very popular in south Texas.
It was a hit! My kids NEVER eat corn. I added some skinless sausage to the recipe and LOW AND BEHOLD! They loved it!
I have family that just love this corn
I have made this recipe every year for our job Thanksgiving event and it’s a big hit. Making it again this year.
Easy and very good … easily adapted to family preferences for additions or substitutions…
Followed this to the letter: it just wasn’t good. Won’t make again
I didn’t had only 1 can of regular corn, but I had a can of cream style corn, so I added that and it was good. I bought 2 lbs. of jalapeños from the store (delivery) and was freaked out by the amount they sent me. Anyway, needed a recipe and this one sounded good … it was !!! I only used about 8 jalapenos because the ones they sent were HUGE.
Awesome, but a bit spicy. I’ve made this a few times and the flavor is great and a big hit! The only thing I change is the amount of jalapenos! 10 is way too much for me, so I halved it to 5. Even then my kids think it needs less. I recommend 3-5 jalapenos and adjust to your liking.
Great flavor and very easy. I made for a dinner
I liked this, however, I made some changes. Primarily less sauce by only using 2 T of butter, 4 oz. of cream cheese, and 1 12oz bag of frozen corn (with fresh jalapeno). Even so, I think there is too much sauce. So, next time I will probably try 2-3 oz of cream cheese. It’s easier to add more than to remove too much. The result: 4 stars. 5 with some minor adjustments.
This was easy and delicious. Didn’t think I’d be happy with canned corn but it still had the pop I like in my corn kernels but I was sure to not overcook it.
This left much to be desired. Took to a mexican dinner party and it was not a hit 🙁 (Mexican friends there as well) Made it as written, then I made it again and added paprika and diced green chiles to give it some more flavor and still not impressed. Next time I’ll try a corn casserole or a black bean/corn salsa.
I made this for Thanksgiving & Christmas dinner and my whole family loved it! I did only add 3 jalapeños and not the 10 suggested in recipe.
My only substitution was a small can of green chilies in place of the jalapeño. Had a little heat but not too much! I will definitely make this again!
Super easy and yummy
Not all I had hoped for. Way too much butter and cream cheese (didn’t realize that was possible until now! 🙂 ) and even with the garlic salt and jalapenos it was just bland.
This recipe is excellent and so easy! I used fresh Michigan sweet corn cut off the cob and only used 6 fresh jalapenos.
I used fresh cooked corn which I cut off the cob and mixed remaining ingredients and it was WONDERFUL! So flavorful with the lightly cooked jalapeno peppers! I will start adding this often to my rotations. Thank you for th recipe.
This was wonderful and a such a nice change from the usual refried beans that I normally make as a side dish with my chicken enchiladas. The changes I made was to half the recipe since it was just for my husband and myself, and replaced a 4 oz can of diced green chilies instead of the fresh jalapeños. So good!
I made this with Goya seasoning mix and it turned out fantastic!
I needed to use up an extra large 6.6lb (106oz) can of corn. I was doing a taco bar for a youth group and decided to try this recipe. I hate creamed corn so I was concerned from the pictures this would turn out similar. I modified the recipe by using the extra large can of corn, fully drained, added the one stick of cream cheese, 1/4 c butter, 1/2 c chopped jalapeños, 1/2 c chopped fresh tomatoes (mostly for color) garlic, salt, pepper to taste. It turned out perfect. The kids enjoyed it, it wasn’t too hot, and it was not “saucey” at all. I will make this again. Next time I will definitely use frozen corn as canned corn is just too mushy.