Reviewed: 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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 16, 2012

Made this recipe and really liked it. I cut the butter in half and used some roasted hatch chilies instead of using jalapenos. It turned out great and people we going back for seconds.

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Reviewer:

mtbiketx

Cooking Level: Expert

Living In: Trophy Club, Texas, USA

Reviewed: Aug. 25, 2012

This is wonderful! I have made this at least 5 times so far. I use 1/4 cup butter and no milk. I add in about 4-5 T of a mixture of red & green pepper and onion. Also, I sprinkle some chili powder and cumin into the cream cheese & butter and then stir in about 2 T chopped pickled jalapeno's. You can adjust this recipe to how mild or hot you like it.

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Reviewer:

The Dahl House

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jul. 15, 2012

"Rich" Mexican Corn is right! With all the butter, cream cheese, and milk, the proportion of dairy completely overpowers the veggies...at least for my palate. This recipe sounded great as written, but was disappointing when made. I ended up turning this into a corn chowder by adding several cups of chicken broth and some bacon crumbles.

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Reviewer:

MARYLAUREN

Reviewed: Apr. 18, 2012

So yummy. I added a couple cloves of chopped garlic, onion powder, and a pinch of salt. Excellent with steak fajitas!

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Reviewer:

Marcie V

Reviewed: Apr. 11, 2012

Rich is an understatement. You can actually see the butter floating. It would be sooo much better without so much butter. Would be tasty as a dip with chips.

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Reviewer:

EFAHL

Reviewed: Mar. 18, 2012

Made this for dinner tonight. Used 1 1/2 bags of frozen corn (24 oz instead of 16) heavy cream instead of milk, 1 tbs Tony C's seasoning and 4 oz can of green chiles instead of the jalapenos. I was a little worried because it looked a slightly runny, but it was absolutely delicious. The "sauce" did "firm up" a little after standing for about 10 minutes. Rave reviews from EVERYONE! Will DEFINITELY be making this again.

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Reviewer:

torianne31

Cooking Level: Intermediate

Home Town: Harlem, Georgia, USA

Living In: Willow Spring, North Carolina, USA

Reviewed: Dec. 22, 2011

Holy Cow! Great recipe and even the kids ate it up. To be honest, I kicked it up a notch.

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Reviewer:

patrickmclemore

Reviewed: Nov. 29, 2011

Used green chilis instead of jalapenos. Very rich and creamy with great flavour. Rave reviews from the Thanksgiving crowd. Reduce the milk if using home frozen corn that is much juicier than commercially frozen corn.

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Reviewer:

SMClark

Reviewed: Jul. 23, 2011

This was fabulous! I needed a Mexican dish for a pot luck, and tried this one. Only I was concerned it would be too hot, because I tasted it after adding only two jalapenos, and it brought tears to my eyes, so I didn't add any more. Turns out the peppers loose their heat in the cooking process, I should have followed the recipe. I did substitute sour cream instead of milk, and I topped it with a little grated cheese after it was done, about 2Tablespoons. It got rave reviews and everyone wanted the recipe. What a success!

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