Traditionally, a shot of tequila is served with the Mexican favorite chaser, sangrita. When you serve sangrita at your subsequent gathering, attendees will be talking about it the following day!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) package cream cheese
- ½ cup butter
- ½ cup milk
- 1 (16 ounce) package frozen corn
- 1 red bell pepper, diced
- 8 fresh jalapeno peppers, diced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
- In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
- Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 173 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Best dish ever!
I thought it was very good but needed salt and pepper to taste.
amazing we made this when we where making carnitas tacos, as a topping. It was delicious on the tacos and by its self. only used 1 1/2 Jalapeno cause 8 sounded crazy lol
First Id ever heard of. While prep , I decided to put diced (1 clove Garlic ) instead of powder or garlic salt . Added salt and pep to the butter cream cheese mix while bubbling and chopped celantro. Have not tasted yet but love all ingredients, So just a FOUR for now!
So good! I made two versions and both were a HUGE HIT! I followed the directions for the milder version, adding a smidge more butter and cream cheese to add to the creaminess. The second, I spiced up by using jalapeño cream cheese and added several more extra spicy jalapeños from our garden. It was even better reheated the second day after all of the ingredients melded together overnight! Definitely will be making this again!
No changes. Questioned did they use fresh Jalapenos or pickled sliced jalapenos
I’ve made this dish many times. It’s always a hit. While you can tell it is rich and not low in calories, it is worth it every once in a while. Depending on the crowd I will cut back on the jalapeño or go full force.
I first made this for a family BBQ a year ago. It was eaten as a side and a dip. It’s really great both ways. I had a can of diced jalapeños but I only used a quarter of it. It would have been too spicy for most people had I used the entire can. I had a jar of roasted red peppers so I diced about half a cup of it and threw it in. I used shredded co-jack cheese, all mixed in the casserole. After baking I put more of the cheese on top and returned it to the oven. I removed it after 6 minutes. It was golden brown and bubbly. It turned out perfect. I had no leftovers.
Loved it
I love the original recipe but also that you can change it according to what cheeses you “have” on hand and not make a huge difference KEY to my life style… anyway I took to a football potluck and noticed people didn’t quite recognize just what to do with this new dish ??? so I put a steamed street taco tortilla on a plate and dished a line of the recipe in the middle and left it in front of the pot with the sauces…LOL and of course had a tortilla keeper filled with steamed small street taco corn tortillas available and the baked warm corn dish!!! DELISH
I make this recipe without the milk or jalapenos, but add cooked, crumbled bacon, a couple sliced green onions, and salt and pepper to taste. It always gets rave reviews!! I will have to try it with the jalapenos. Sounds delicious. 😛 Thank you for the recipe!
Good spicy corn recipe. I used chicken broth instead of milk to thin it down, added good flavor.
We don’t do spicy, so I left out the jalapeños and added onion and garlic powder for flavor. It was DELICIOUS!!!! Also- cooked in the crock pot- no air conditioning and didn’t want to heat up the oven! Thanks for a great recipe!
This recipe is perfection. So simple and EVERYONE loved it and asked for the recipe! I deseeded the jalapeños and used two cans of corn (drained) rather than frozen but other than that left well enough alone. Definitely a keeper!
Great recipe. Very easy to make and very tasty. Everyone loved it. Great dish for potlucks.
Excellent flavor. Brought it to share and it all disappeared. Used one jalapeno and four grilled ears of corn, added onion and garlic. Unfortunately I didn’t have cream cheese so sprinkled on some shredded Mexican cheese. I’m sure cream cheese would have made it even better. Thank you!
Way better than I expected. Tasted super fresh
Easy and very good. I halved the recipe and used one can of corn. It was enough for four servings. I added half a sweet onion as well. I made this with Goya Mexican rice and cheese quesadillas for a very easy dinner. It made the other two boring menu items much less blah. Keeper for sure.
This was delicious! I only used 3 jalapenos (which was enough) and omitted the red bell pepper (which would have been yummy, but a family member does not like bell peppers). Also, it took longer in the oven than I wanted it to, so I placed it in the microwave for the last 7 minutes. And, could not find 16oz of frozen corn, so I used 24oz. The whole dish was comsumed – no leftovers whatsoever!
Very good! Some sauteed onions might push this right over the edge 🙂
It was good. But would have probably been better if I had not tried to increase by just guessing. Will try again