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READY IN 20 mins

Mexican Corn

Read Reviews (210)

"This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself." — KBALDRIDGE

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Original recipe makes 6 servings Change Servings

2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
1/4 cup butter

10 jalapeno peppers, chopped
1 teaspoon garlic salt

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Directions

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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I made two small changes--I used reduced fat cream cheese and one 4 ounce can of mild green chilies. I did not use fresh jalapenos because I was feeding two little ones and I didn't want it to be too hot for them. That said, this was a huge hit. Everyone loved this side dish. I think I could get by with cutting the butter back by half next time and it would still be just as good.

—Sarah Jo

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Most Helpful Critical Review

Feb 24, 2009

I won't be making this again..Recipe looked interesting,but ended up being just so-so. I will keep looking for a better and healthier Mexican corn recipe.

—CLEO

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265 Ratings

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Jul 24, 2003

I made this last night, what a hit! We don't like really "hot" foods so i used 2 cans of green chilies and a splash of red hot sauce instead of the peppers. Other than that I followed the recipe and it was GREAT!! Thanks Karen

—JOYCE_WARNER

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Feb 04, 2004

The ultimate test--my DAD!! He raved over this recipe. I used frozen sweet white corn (I find that it's not as crunchy and tastes much more fresh than canned, which I just refuse to make) in a heated skillet, no olive or vegetable oil, no butter. Just cooked the corn, added 3/4ths of a thing of cream cheese, and added the jalapenos. My family is from Louisiana (Cajun, baby!) so we like spicy things--I added all the jalepenos the recipe called for, and kinda wish I'd added more. I love that spicy kick to it. Anyway, was extremely unique--nothing I EVER would have thought to try, so I really enjoyed making it and serving it to my family. I will definitely give this a try again, although next time will use reduced fat cream cheese to cut out those unnecessary and unhealthy extra calories. I highly recommend giving this a shot! Thanks so much for the unique recipe!

—destined

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Sep 30, 2003

This was very good. I only used 1/4 of the butter, 1/2 of the cream cheese and 2 of the hot peppers and got very good reviews. Try it whatever variation you like. I'm a health nut so I cut the fat but not the flavor.

—DKONCELIK

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Jul 24, 2003

Very good!! I used less jalapenos and added some Rotel tomatoes. Yummy!

—Holly

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Feb 01, 2010

Comfort food indeed. So good you can eat it all week! I use half the cream cheese and for the other half use sour cream. No butter, add 2 cans of Ortega green chilis, sometimes throw in some leftover cooked rice and sprinkle with green onion. Really, really, good.

—happywifey

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Jul 24, 2003

Yum , I loved this dish I made it with the salsa chicken on this site by Faye and a great side salad (was out of spanish rice) BUT it went over great. It taste like a jalapeno popper.

—APRILRY

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Nutrition

Calories
359 kcal
18%

Carbohydrates
38.2 g
12%

Cholesterol
61 mg
20%

Fat
22.7 g
35%

Fiber
4.5 g
18%

Protein
8 g
16%

Sodium
491 mg
20%

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

Nutritional Information

Mexican Corn

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 359
Calories from Fat: 204

% Daily Value *
Total Fat 22.7g 35 %
Saturated Fat 13.4g 67 %
Cholesterol 61mg 20 %
Sodium 491mg 20 %
Potassium 453mg 13 %
Total Carbohydrates 38.2g 12 %
Dietary Fiber 4.5g 18 %
Protein 8g 16 %
** Sugars 6.6g
Vitamin A 19 %
Vitamin C 32 %
Calcium 5 %
Iron 15 %
** Thiamin 35 %
Niacin 28 %
Vitamin B6 16 %
Magnesium 19 %
Folate 45 %

* 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.