Spicy and Cheesy Creamed Corn

Spicy and Cheesy Creamed Corn

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Lisa Hall 0

"Delicious, ever so creamy, slightly spicy. I got this recipe from my girlfriend who made this for a Thanksgiving dinner. I found this side dish super YUMMY! For a super, mild, creamed corn dish, omit the jalapenos."
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45 m servings 285 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1306 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish.
  3. Bake in preheated oven for 30 minutes.



Used my homemade pickled jalapeños and garnished with additional peppers and black olives. Really good side dish for a Mexican meal or most meals, actually. Watch it once it goes into the oven...

Tasty but this turned out more like dip than a real side dish. I used whipped cream cheese as I didn't have the block type. I only had canned mild green Hatch chiles so that is what went in. I c...

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