Reviewed: Jul. 9, 2008

Tasty and easy to make. Not spectacular, though a great alternative to just plain corn. I put black pepper in it to give it a touch of spice.

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Reviewer:

Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 27, 2008

Try using 1 fresh jalapeno, shoepeg corn, 1 8 oz cream cheese, 1 cube butter and 1/4 cup milk, and cook for 20-25 minutes at 350. I've never taken this anywhere without people asking for the recipe.

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Reviewer:

Dana

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Reviewed: Dec. 31, 2005

This is very good My kid love it

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Datsa75

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Reviewed: Jun. 22, 2005

I made some modifications to this. I halved the recipe, used a fresh jalapeno, and used garlic & herb cream cheese. It was still dissapointing. My husband loved it, but I found it to be bland. I probably won't try it again.

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CHINADOLL30

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Reviewed: Nov. 7, 2004

I used sweetened condensed milk instead of the evaperated milk. I also used afew more jalapenos, I like it hot.

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Reviewer:

KIKIMS7

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Reviewed: Nov. 25, 2000

This recipe seems to be lacking something. It was wasn't very pleasing to the eye. My guest somewhat enjoyed it. Even with only 5 peppers I still found it to be to hot to enjoy. However, it was easy to make.

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LAURA25

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Reviewed: Nov. 20, 2000

I didn't care for this recipe. The taste was fair, but it had too much liquid, even though I cut down some on the cheese and the milk. It did not thicken up at all during cooking.

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