Reviewed: Nov. 17, 2009

This dish is now a staple in our household with any mexican dishes we make. Tacos, enchiladas, burritos....doesn't matter. Whenever we have mexican food this dish will be served. It is delicious!

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momhas3girls

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Reviewed: Sep. 19, 2009

My 13 year old son made this for dinner last night. It was very simple to make. We had some left and let friends sample; so many compliments we had to disclose the allrecipes link! Thanks for the great dish.

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Ashby

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Reviewed: Jun. 14, 2009

I love this corn!I added a little sea salt and I think that fresh cilantro would be delicious, plan to try that next time. Great side dish, and easy too!

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poptop9906

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 11, 2009

I was skeptical about this recipe but since its from Dallas, TX, I figured I would give it a try. I ended up liking it! I halved the recipe but only used 2 jalapenos because my kidlets are not into spicy food...yet. :)

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 11, 2009

This was good but gets 4 stars because there were too many jalapenos - I would reduce to maybe 6 next time or use some pickled jalapenos. Also, it was not quite as firm as I would have liked - maybe omit the milk next time.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 4, 2009

YUMMY!

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 7, 2009

So tasty! I used only half a red pepper though. Also used diced canned jalapenos (used 1/4 of the can) since we don't like it too spicey. But this has become a family favorite! Yum!

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Koli

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Reviewed: Mar. 15, 2009

My husband is a corn lover so he really enjoyed this. In my opinion, the corn mixture needed some salt. I will add it next time. I used five jalapeno peppers and removed the seeds. Eight seemed like way too many. Although this dish was tasty, it just wasn't AS good as I expected it to be. Also, as another user said, the dish didn't brown at all on top. I left it in the oven for 45 minutes and the suggested temperature.

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Married_Lady

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Reviewed: Mar. 6, 2009

Excellent dish! My husband thought it was way too hot. My son and I loved it. I cut the jalapenos down to only 2 T of diced from the jar, used canned mexicorn, pimento pepper, 3 T butter, half & half, and neufchatel. So yummy!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 18, 2009

Definitely a hit. I make a dish similar to this quite often, but never had added red bell pepper to it before. That really added a nice taste and color to it. I can't take the heat of jalapenos, so I used a can of diced green chilis. Very good. I will be making this again, thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 19, 2008

This is awesome.. Everytime I make it I get asked for the recipe. It's a recipe that is always eating up.. Thanks

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Sep. 27, 2008

my hubby made this for us tonight! Very VERY good. He was very proud of himself, too. it was a little to spicy for the kids, but PERFECT for me and the mister. Thanks!!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 21, 2008

This corn was awsome!! My 6-year-old nephew gave it 10 thumbs up!I doubled the corn, but only added half again as much cream cheese and butter. Also added garlic salt, and pimento instead of red pepper, onlt bc I didn't have any. I mixed it without the jalapenos, and put half in 1 pan, then added jalapenos to the other half and cooked it in a different pan....one for the adults, and 1 for the kids! Everyone LOVED it!!

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Jewel

Cooking Level: Intermediate

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Reviewed: May 17, 2008

Hot would not even begin to describe this dish. I used half of the recommended amount of Jalapeño peppers and it blew the roof off! Additionally, this dish is extraordinarily rich so a little goes a long way. Because of the richness of this dish mixed with the extraordinary heat, I would give this side dish three stars. However; after I blended the entire dish up, it made a fabulous dip for baked pita chips which bumped up the rating to a very deserving four stars.

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Reviewed: May 7, 2008

I made this dish for our Mexican Fiesta this past weekend. I doubled the recipe and this recipe was almost gone before the end of the night. The leftover tasted even more great as the jalapeno taste was able to sit in better.

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Mrs.Crystal

Cooking Level: Beginning

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 16, 2008

I made a few adjustments to this recipe...I use half the butter, add a little salt, and create a topping. Crushed tortilla chips or crushed corn flakes mixed with a little melted butter (use the other half of the butter) or bread crumbs sprinkled over the top. My friends love this recipe! I can't go to any party w/o taking this along.

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GRUTHERF

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Reviewed: Feb. 15, 2008

Yummm EEE! Didn't have enough jalepenos, so used some green chiles. Very rich, but very, very good.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jan. 30, 2008

Very Very tasty!! The ONLY thing that I changed was adding a tad bit of salt. Excellent recipe!

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Caligyrl

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 24, 2007

Very Good! My 9 year old even loved this.

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beebop

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Reviewed: Oct. 27, 2007

Really good recipe. I paired it with sour cream chicken enchiladas and it was a hit. Will certainly make it again.

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Reedsmomma

Cooking Level: Intermediate

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Rich Mexican Corn

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