Recipe by FITZGIBJ
"This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos."
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1 (8 ounce) package
1 (16 ounce) package
red bell pepper, diced
fresh jalapeno peppers, diced
It was wonderful, though I made a modification, using a can of mild green chilies, because my kids don't like spicy foods, and I didn't have jalepenos anyway. I'll try it with the jalepenos some time, though, because without the seeds, they're really mild, and add wonderful flavor! Thank you!
Although it smelled absolutely wonderful while baking, the taste just didn't live up to the smell. I found it bland and my 5-year old who loves her vegetables barely touched it.
I made this recipe for my dish to bring to a party. It was outstanding. The consistency was perfect and it was wonderfully rich. It was a major hit at the party and everyone wanted the recipe! Thanks for posting this recipe Fitzgibj!
My husband and I enjoyed this recipe. I used 4 ears of fresh corn, a green pepper and 2 jalapenos because that is what I had on hand. I also used a little less butter than called for. I baked it in a 8 inch square glass baking dish and it came out perfect. It was not greasy or runny. I will definately be making this one again.
This was absolutely wonderful side dish. I highly recommend this dish !! 10 STARS * * * * * * * * * *
I love this recipe. Serve with mexican rice and chicken enchiladas and get rave reviews!! Goooood spicy!
This was absolutely wonderful! It is very rich which is what this dish is named so I don't know why people would complain about it being rich since that is what it is suppoosed to be. After you take it out, you need to let it cool off for about 10 minutes and it will thicken up. I added more jalepenos because we like ours really hot. It was the best recipe that I've ever tried!
Very, very good. Unfortunately I had to leave out the jalapenos (for the kid's sake). Used 2 cans of corn (drained) because it was what I had on hand. I wanted this to have a little thicker consistency, so I first melted the cream cheese and butter together (with no milk). The consistency was perfect, so I omitted the milk altogether but added two cans of diced green chilis (undrained) and the taste was wonderful. I did not use "fat-free" or "low-fat" versions of cream cheese. For the rich, yummy flavor, sometimes you need the fat. Thanks for a great alternative to my corn casserole recipe. This is really quite tasty and made the perfect side dish for tostadas.
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Mexican Corn
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 199
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