Mexican Corn Recipe -
Mexican Corn Recipe
  • READY IN 20 mins

Mexican Corn

Recipe by  

"This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2012

I made two small changes--I used reduced fat cream cheese and one 4 ounce can of mild green chilies. I did not use fresh jalapenos because I was feeding two little ones and I didn't want it to be too hot for them. That said, this was a huge hit. Everyone loved this side dish. I think I could get by with cutting the butter back by half next time and it would still be just as good.

Most Helpful Critical Review
Feb 24, 2009

I won't be making this again..Recipe looked interesting,but ended up being just so-so. I will keep looking for a better and healthier Mexican corn recipe.

Jul 24, 2003

I made this last night, what a hit! We don't like really "hot" foods so i used 2 cans of green chilies and a splash of red hot sauce instead of the peppers. Other than that I followed the recipe and it was GREAT!! Thanks Karen

Feb 04, 2004

The ultimate test--my DAD!! He raved over this recipe. I used frozen sweet white corn (I find that it's not as crunchy and tastes much more fresh than canned, which I just refuse to make) in a heated skillet, no olive or vegetable oil, no butter. Just cooked the corn, added 3/4ths of a thing of cream cheese, and added the jalapenos. My family is from Louisiana (Cajun, baby!) so we like spicy things--I added all the jalepenos the recipe called for, and kinda wish I'd added more. I love that spicy kick to it. Anyway, was extremely unique--nothing I EVER would have thought to try, so I really enjoyed making it and serving it to my family. I will definitely give this a try again, although next time will use reduced fat cream cheese to cut out those unnecessary and unhealthy extra calories. I highly recommend giving this a shot! Thanks so much for the unique recipe!

Sep 30, 2003

This was very good. I only used 1/4 of the butter, 1/2 of the cream cheese and 2 of the hot peppers and got very good reviews. Try it whatever variation you like. I'm a health nut so I cut the fat but not the flavor.

Jul 24, 2003

Very good!! I used less jalapenos and added some Rotel tomatoes. Yummy!

Feb 01, 2010

Comfort food indeed. So good you can eat it all week! I use half the cream cheese and for the other half use sour cream. No butter, add 2 cans of Ortega green chilis, sometimes throw in some leftover cooked rice and sprinkle with green onion. Really, really, good.

Aug 27, 2003

Very good, did not use that many peppers though - I used less than half. The group I served it to could not get enough, they loved it. Will certainly make this again, maybe even tonight!


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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