Mexican corn

A veggie side with a kick! Be sure to warn people before they dig in!

I would put jalapenos into everything if I never shared food with others. I love a little extra zing in my food. Or a lot of extra zing, depending on what I am eating.

I brought this corn dish to Thanksgiving dinner this year, along with a non-spicy option. It went over well! Most people (kids excluded) at least tried it. A few people said they loved it and much preferred it over the non-spicy version. I absolutely adore this recipe. It is my favorite way to eat corn, aside from maybe sweet corn on the cob doused in butter and salt.

In a medium saucepan, combine:

One 32-oz. package frozen corn

One 8-oz. package cream cheese

1/2 cup butter

1 teaspoon garlic salt

2 diced jalapeno peppers (or more, or less, depending on how spicy you and your guests like it)

Cook over medium heat until heated through, stirring constantly.

Be sure to warn people about the heat before they dig in!

Mexican Corn

A veggie side dish with a kick! Be sure to warn people before they dig in!

Contributed by Megan Porta from pipandebby.com.

Published Dec 10, 2010

Serves: 8-10

Total time: 15 min

MexicanCorn

Ingredients:

  • 32-oz. package frozen corn kernels
  • 8-oz. package cream cheese
  • ½ cup butter
  • 1 teaspoon garlic salt
  • 2 jalapeno peppers, diced
Instructions:
  1. Combine all ingredients in a medium saucepan. Cook over medium heat until heated through, stirring constantly.