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.

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.

This is BY FAR the best corn casserole recipe on this site...or anywhere! My family begs me to make it for every holiday. Not only is it ridiculously quick and easy but it tastes unbelievable. My only comment is to beware of the type of jalepenos used. The amount called for in the recipe is perfect if you use the mild pickled jalepenos in a jar. If you use regular canned jalepenos you are in for some serious heat!

I chose this recipe due to its simplicity, but will choose it again due to its taste. I served this at a recent dinner party and boy was it a hit. I was asked to bring this dish again to future gatherings. I used reduced fat cream cheese to cut back on the fat and no one could tell the difference.

I love this dish, but I love hot food. My family on the other hand, does not, so to tone it down a bit, I use half the jal peppers and half diced bell peppers. Use red bell peppers if you want to make it real pretty.

Very good flavor, if you like it HOT. For a milder taste, use green bell pepper instead of jalapenos.

I used chopped green chili peppers instead of jalapenos and hominy instead of white corn. It turned out really good. A real crowd pleaser.

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.

I usually only use 1/2 a jar of jalopenos because this dish might be too spicy/hot for some.

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.

I used veggie creamcheese, peppercinis and the last 10 minutes I put crushed croutons on top- very good!

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.

My sister made this Christmas and used it as a dip with scoops corn chips, a big hit!

I reduced the recipe to four servings so maybe something got messed up in the conversion. I liked the flavor of this dish BUT it was way too buttery, meaning there was melted butter on top of the dish that never got absorbed. When I make this again, I will definiately reduce the amount of butter. Also, added fresh ground black pepper and reduced the amount of jalepenos. It was plenty hot with the small amount that I used and I love spicy foods.

This is really good and something a little different for a side dish.

Fantastic!!! Thank you for what will become a "must have" dish!

I made this for Thanksgiving, and although it is not your "traditional" holiday dish, everyone was asking for the recipe. I, too, used a lot fewer peppers, but it was still quite spicy. I think this would be the perfect side dish for enchiladas or something Mexican. This is such a great recipe - original, quite tasty and oh-so-easy to make!