Rich Mexican Corn

Rich Mexican Corn


"This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos."

Ingredients 1 h {{adjustedServings}} servings 265 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
  3. 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.
  4. Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.
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Reviews 78

  1. 105 Ratings

Joy Higginbotham

It was wonderful, though I made a modification, using a can of mild green chilies, because my kids don't like spicy foods, and I didn't have jalepenos anyway. I'll try it with the jalepenos some time, though, because without the seeds, they're really mild, and add wonderful flavor! Thank you!


I made this recipe for my dish to bring to a party. It was outstanding. The consistency was perfect and it was wonderfully rich. It was a major hit at the party and everyone wanted the recipe! Thanks for posting this recipe Fitzgibj!

Karen L.

My husband and I enjoyed this recipe. I used 4 ears of fresh corn, a green pepper and 2 jalapenos because that is what I had on hand. I also used a little less butter than called for. I baked it in a 8 inch square glass baking dish and it came out perfect. It was not greasy or runny. I will definately be making this one again.