Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Corn Casserole II
Corn Casserole I
Shoepeg Corn Casserole
Corn Casserole I
Jalapeno Corn Casserole
MORE
Top Related Articles
Grilling Corn on the Cob (Video)
Making a Breakfast Casserole (Video)
A Little Something on the Side
corn smut
corn salad
corn pone
corn oil
corn husks
corn flour
corn dog
Related Collections
Canned Chile Peppers
Canned Vegetables
Jalapeno
Canned Food Recipes
Corn
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Corn Casserole II
SUBMITTED BY:
Lisa Todd
"A friend gave me this recipe last Thanksgiving. Since then I have made it several times and everyone loves it! It's spicy hot flavor is a nice addition to any meal. Adjust the amount of peppers to taste."
RECIPE RATING:
Read Reviews
(27)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
35 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (8 ounce) packages cream cheese
1 cup butter
5 (15 ounce) cans white corn, drained
1 (12 ounce) jar diced jalapeno peppers
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
Mix white corn and diced jalapeno peppers with the butter and cream cheese.
Bake in the preheated oven 30 to 35 minutes.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 13, 2003 by STACIAL
X
Full Review
STACIAL
Dec. 13, 2003
This recipe - despite the few ingredients and ease of preparation - won the crowd over at our church potluck. I used frozen corn, fyi, and it was fine. Also, you really need to increase the cooking time. I cooked it for almost an hour until the top was lightly golden. Just keep an eye on it.
Was this review helpful?
[
YES
]
10 users found this review helpful
This recipe - despite the few ingredients and ease of preparation - won the crowd over at our...
MORE
MORE
Reviewed on Dec. 21, 2003 by SISTERWOLFE
X
Full Review
SISTERWOLFE
Dec. 21, 2003
Everybody in my family LOVED this casserole(except my youngest daughter, but she's 12, what can you expect? Although she did say it was "OK") I substituted a 28 oz. bag of frozen corn for the canned corn and I cooked it in the crockpot for 5 hours on high instead of using the oven. I was nervous about using the crock pot but it came out "PERFECT". It starts out kind of "chunky looking" but ends up nice and creamy. I stirred it a few times, maybe once every hour. My dh was really mad at me at first that I was trying a "NEW" recipe on Thanksgiving,especially because he really loved my old corn casserole recipe, but he said he likes this one even better. I said, "See? You'll just have to trust me. I know what I'm doing. I'm a professional!" This recipe satisfies all three of my requirements, 1) It's inexpensive, 2) It's easy 3) It's absolutely delicious!
Was this review helpful?
[
YES
]
8 users found this review helpful
Everybody in my family LOVED this casserole(except my youngest daughter, but she's 12, what...
MORE
MORE
Reviewed on Oct. 15, 2006 by RIGATONI28
X
Full Review
RIGATONI28
Oct. 15, 2006
Very Good !!! I could not bring myself to use an entire cup of butter though. I only used half a stick and also added a little grated cheddar and was very happy with the results.
Was this review helpful?
[
YES
]
4 users found this review helpful
Very Good !!! I could not bring myself to use an entire cup of butter though. I only used...
MORE
MORE
Reviewed on Dec. 27, 2005 by DENAINMS
X
Full Review
DENAINMS
Dec. 27, 2005
My sister made this Christmas and used it as a dip with scoops corn chips, a big hit!
Was this review helpful?
[
YES
]
4 users found this review helpful
My sister made this Christmas and used it as a dip with scoops corn chips, a big hit!
MORE
MORE
Reviewed on Jun. 4, 2006 by Liz
X
Full Review
Liz
Jun. 4, 2006
I used veggie creamcheese, peppercinis and the last 10 minutes I put crushed croutons on top- very good!
Was this review helpful?
[
YES
]
3 users found this review helpful
I used veggie creamcheese, peppercinis and the last 10 minutes I put crushed croutons on top-...
MORE
MORE
Reviewed on Jun. 4, 2007 by
QUIKSANDY
X
Full Review
QUIKSANDY
Jun. 4, 2007
I would consider this a dip rather than a casserole because it was a bit soupy. I served it with tortilla chips. This dish had quite a bit of heat to it with the jalepenos (and I used less than recommended!) I backed off on the butter per other reviews and it still was a bit much. The butter wasn't absorbed and stayed on top making the dish look a bit greasy. I did melt some cheddar cheese on top to give it more of a solid look. I served this dish at a potluck and people generally liked it, but I did end up with left-overs.
Was this review helpful?
[
YES
]
2 users found this review helpful
I would consider this a dip rather than a casserole because it was a bit soupy. I served it...
MORE
MORE
Reviewed on Nov. 28, 2006 by jshinnefield
X
Full Review
jshinnefield
Nov. 28, 2006
I served this at an office Thanksgiving party, and it was a huge hit. Also, served it for my family at Thanksgiving, and there were no leftovers -- will become a family tradition. However, I'm a big spice fan, and even I reduced the jalapenos by 1/2. Still was very spicey. Also reduced the butter by 1/2 because it was swimming in butter the first time I made it.
Was this review helpful?
[
YES
]
2 users found this review helpful
I served this at an office Thanksgiving party, and it was a huge hit. Also, served it for my...
MORE
MORE
Reviewed on Jan. 16, 2006 by
SHEWETT
X
Full Review
SHEWETT
Jan. 16, 2006
I liked this recipe although no one else in my family did. My six year old son thought it was too cheesy, and my 11 year daughter just made a face after tasting it and wouldn't eat it. My husband ate it, but it didn't WOW him. I did make some substitutions. I was afraid of the peppers since every one else mentioned how hot it was so I used green chilis instead, because they are milder. I also added salt and pepper. It was good. It was even good the next day with cooked onions, garlic, and steak added to it.
Was this review helpful?
[
YES
]
2 users found this review helpful
I liked this recipe although no one else in my family did. My six year old son thought it was...
MORE
MORE
Reviewed on Dec. 13, 2003 by VALJOAN
X
Full Review
VALJOAN
Dec. 13, 2003
Wanted to try a new recipe and chose this one, now everyone wants the recipe, it was marvelous.
Was this review helpful?
[
YES
]
2 users found this review helpful
Wanted to try a new recipe and chose this one, now everyone wants the recipe, it was marvelous.
MORE
MORE
Reviewed on May 30, 2007 by
Caljane
X
Full Review
Caljane
May 30, 2007
Sorry, I managed to change four things in a four-ingredient recipe, which I have to admit is terrible. But I liked the basic idea so this is what I ended up with - and what got very good feedback from my guests: I halved the amount of cream cheese and butter, used yellow kernel corn (only 4 cans, though) and substituted 1 diced green bell pepper for the jalapenos. And last but not least: a little bit salt and pepper doesn’t hurt this recipe, so I added to taste. This served easy 12 people as a side dish, even though everybody liked it a lot. And it was creamy enough - I'm happy that I didn't drown it in the amount of butter that the recipe asks for.
Was this review helpful?
[
YES
]
1 user found this review helpful
Sorry, I managed to change four things in a four-ingredient recipe, which I have to admit is...
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT