Reviewed: Mar. 23, 2012

i used 2 16oz bags of frozen corn and only 5 jalapenos, 3 of which were veined and seeded. this was amazing! my boyfriend and i both love hot and spicy and this was a success. i made it as a side with the salsa chicken recipe on this site.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tinydancer2490

Reviewed: Mar. 22, 2012

This comes close to the Corn Crema at my favorite TexMex spot. I had some green enchilada sauce leftover so I tossed it in with the other ingredients. I definitely like the added flavors it brings. I adjusted the jalapeno amount to our tastes. VERY yummy and kudos for simplicity!!! I strongly suggest removing the seeds, which is the source of most of the peppers' heat. That way, you can enjoy the true flavor of the jalapeno! without overpowering spiciness.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MRSPOOKIE

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Mar. 22, 2012

I used fat free cream cheese and only two jalepeno peppers. It was delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

brandie2007

Reviewed: Mar. 10, 2012

Mixed in poblano peppers with jalapinos so everyone eating would enjoy. Made a great side dish

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Denny

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Reviewed: Feb. 29, 2012

I found this recipe when trying to create a "pantry" side dish. I had frozen sweet corn on hand rather than canned and replaced the jalapeno peppers with a half can of original rotel. Since it was a side dish and not a dip I only used 4 oz of reduced fat cream cheese and eliminated the butter, but it was DELICIOUS and cut down on the fat and calories!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

althom06

Reviewed: Jan. 9, 2012

Very good. I added a can of chopped green chilies instead of the jalapenos.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

Living In: Mansfield, Texas, USA

Reviewed: Dec. 18, 2011

Tasty! It was definitely a good change from the usual corn recipes we try at my house. I used two jalapeno though, since that was all I had on hand. I was going to add in pickled ones but upon tasting, thought that would have been way too much. It had a good punch without being overwhelming. I sauteed onion (1/2 an onion), garlic (2 cloves) and the jalapenos in the butter, then added the corn. Only needed 1/2 the cream cheese. Turned out really good!! Will be making this again this weekend for guests.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kenyanmom

Reviewed: Dec. 4, 2011

I made 1/2 of the recipe, and it was really good. I was thinking that 10 jalapenos was too much for the whole one so used only 2 in my halfed recipe...but I have to say that it would have been much better with the extra 3! But this is a delish corn. My son didn't care for it too much, he was thinking it was my creamed corn (which is sweet.) But Daddy and mom LOVED it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Txgurl512

Reviewed: Nov. 28, 2011

This was a huge success as a side dish for our Thanksgiving dinner. Even my 26 year old daughter who has always disliked corn had seconds and requested the recipe. And for those who can't tolerate the jalapenos, consider using a small can of diced green chiles instead.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Twana

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Nov. 14, 2011

Really good! Used homegrown corn, Fat Free cream cheese, no butter, one clove of minced garlic and a small handful of dehydrated jalapenos = awesome!Easy to make ahead and reheat.

Was this review helpful? [ YES ]
1 user found this review helpful