"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
Watch video tips and tricks
2 (8 ounce) packages
4 (15 ounce) cans
whole kernel corn, drained
1 (12 ounce) jar
jalapeno peppers, drained and diced
shredded Cheddar cheese
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.
This was just o.k. Definitely too much sauce.
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.
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.
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.
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!!!
This was really tasty, but cut the sauce in half or it's way too saucy.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 325
Learn how to make corn pudding, a classic part of the American harvest menu.
This creamy casserole is like a cross between corn soufflé and corn pudding.
See an easy way to grill fresh corn on the cob.