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Rich Mexican Corn

Rich Mexican Corn

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
FITZGIBJ

FITZGIBJ

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

Joy Higginbotham
35

Joy Higginbotham

3/2/2006

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!

LOVETOCOOKLOTS
25

LOVETOCOOKLOTS

3/29/2004

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.
23

Karen L.

6/21/2006

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.

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