Hot Corn

Hot Corn


"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!"

Ingredients 45 m {{adjustedServings}} servings 461 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.
  3. In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.
  4. Bake in preheated oven for 35 minutes.
Tips & Tricks
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Corn, sweet onions, and jalapenos combine into a spicy summer salad.

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Jazz up creamy polenta with fresh corn kernels.

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Reviews 92

  1. 111 Ratings


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.

Aspiring Chef Rita

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.


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.