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READY IN 45 mins

Hot Corn

Read Reviews (67)

"A dear friend gave me this spicy recipe. It has since become a must have for the Holidays and all special occasions!! My husband and 3 brothers can finish it all in one sitting!! Everyone that tries it wants the recipe!" — IXIPIXIE

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Original recipe makes 12 servings Change Servings

1 cup butter
2 (8 ounce) packages cream cheese
1/2 cup milk

4 (15 ounce) cans whole kernel corn, drained
1 (12 ounce) jar jalapeno peppers, drained and diced
2 cups shredded Cheddar cheese

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Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.
In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.
Bake in preheated oven for 35 minutes.

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PREP 10 mins
COOK 35 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 22, 2006

I have made this at least a dozen times, and it gets rave reviews from my guests. I do modify it by: use about 6 slices of jalapenos (the kind sold in small jars) and mince them very fine. This adds the hot flavor but it's still mild enough for even kids to eat. I also use only 1/2 cup butter, and I omit the cheddarcheese from the sauce (which may be what keeps mine from having too much sauce and being mushy, which was a problem for other reviewers.) I sprinkle the top of the corn/sauce mixture w/ bacon bits and plain bread crumbs, and then sprinkle about half a cup cheddar on top. I just had a friend call me for the recipe for her Christmas dinner, which reminded me that I never reviewed it. Another tip that works well with this recipe: buy cream cheese and throw it into the freezer so you always have it on hand for this recipe. It makes no difference at all in the dish. I've used frozen cream cheese in other saucy recipes and it works fine, but I don't recommend it for frostings.

—GBZIM

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Most Helpful Critical Review

Jul 24, 2003

This was just o.k. Definitely too much sauce.

—GRNFLASH

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75 Ratings

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Oct 02, 2003

This is really good! I took it to a buffet, and it was all eaten. I used a can of chopped green chilis and a 4-oz jar of chopped pimientos instead of the jalapenos. BUT the most important thing is that there is just too much sauce. The second time I made it, I made only half the sauce, and it worked MUCH better. I also mixed half the cheese into the corn before baking it.

—MICHELLEORNDORFF

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Mar 28, 2004

I would rate this even higher. We love corn and this is a new definite keeper. I followed others suggestions and cut the butter, cream cheese and milk in half and it was plenty. Also followed another reviewers advice and mixed half of the cheddar cheese into the corn and then added the rest to the top. I will continue to make it this way. It was perfect for us. Oh, even though we like spicy - I did cut back a wee bit on the peppers - it seemed like a a lot.

—Aspiring Chef Rita

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Feb 21, 2005

This is awesome! The only change I would make is to use only 1/2 cup of butter. It was too greasy I think with one full cup. I also used 1/2 jalapenos and 1/2 green chiles to cut down on the heat. Very good.

—HomeschoolMom78

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Apr 19, 2004

Served this with EasyPork roast...hubby LOVED it. I used non-fat cream cheese and skim milk. Also substituted the corn and used frozen instead. Used fresh jalepenos'..this is a new family favorite!!!

—KARENL1956

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Nov 23, 2009

This was really tasty, but cut the sauce in half or it's way too saucy.

—NODIETSFORME

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Dec 28, 2011

The hot corn was a huge hit at the company Thanksgiving party! I had tons of people ask for the recipe. I did however make a few modifications. I added just one package of low-fat cream cheese, 1/2 cup half-and-half, several American cheese slices (to cover the top), 3/4 cup of cooked bacon bits, bunch of green onions chopped and 1/2 green pepper chopped. I Of course also added the corn (3 bags of frozen) and a jar of jalapenos! :) I ended up cooking mine in the crock pot on low for about 2.5 hours before the event.

—kat

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Nutrition

Calories
461 kcal
23%

Carbohydrates
28.2 g
9%

Cholesterol
102 mg
34%

Fat
36.1 g
56%

Fiber
2.7 g
11%

Protein
11.7 g
23%

Sodium
797 mg
32%

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

Nutritional Information

Hot Corn

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 461
Calories from Fat: 325

% Daily Value *
Total Fat 36.1g 56 %
Saturated Fat 22.3g 111 %
Cholesterol 102mg 34 %
Sodium 797mg 32 %
Potassium 276mg 8 %
Total Carbohydrates 28.2g 9 %
Dietary Fiber 2.7g 11 %
Protein 11.7g 23 %
Sugars 5g
Vitamin A 26 %
Vitamin C 2 %
Calcium 24 %
Iron 16 %
Thiamin 6 %
Niacin 20 %
Vitamin B6 8 %
Magnesium 11 %
Folate 39 %

* 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.