Rich Mexican Corn Recipe -
Rich Mexican Corn Recipe
  • READY IN 1 hr

Rich Mexican Corn

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
  3. In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
  4. Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2006

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!

Most Helpful Critical Review
Dec 17, 2012

I used one can of mild green chilies in this recipe instead of jalapenos only because I was feeding small children--I made no other changes. This was just okay. There seemed to be more sauce than there was corn and it didn't have a whole lot of flavor. Very bland.

Mar 29, 2004

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!

Jun 21, 2006

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.

Mar 31, 2004

This was absolutely wonderful side dish. I highly recommend this dish !! 10 STARS * * * * * * * * * *

Sep 28, 2007

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.

Jun 13, 2006

I love this recipe. Serve with mexican rice and chicken enchiladas and get rave reviews!! Goooood spicy!

Oct 30, 2004

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!


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 173 mg
  • 7%

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

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