Mexican Corn Recipe

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.

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

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!

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.

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

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.

I'm a Mexican and I've never heard of this recipe before. Skeptical but open-minded, I gave it a whirl and was ever-so pleasantly surprised! Changes: I used only half the cream cheese & butter, and I sauteed 3 cloves of minced garlic and added that to the recipe in order to omit powdered stuff. After reading the other reviews I opted to use only 3 (fresh, minced) jalapeños for something tame enough to share with friends. So easy and fabulous! Great recipe!

I've made this twice now. The first time, I used the EXACT recipe as written. Too much in the jalapeno to corn ratio, plus a notch too bland (I fully deseeded all jalapenos to dim the heat. I like them for the flavor they bring). The guests liked it, but I felt it left something to be desired and the jalapenos were too crunchy. The second time was the winner for me. First, I deseeded 5 fresh jalapenos and diced them super fine. I cooked the jalapenos in the butter until soft. I then added one standard size bag of frozen corn. I stirred that around until hot, then added 1 tsp of garlic salt. I then added another 1 lb. bag of frozen corn. Stirred until hot, added an additional tsp of garlic salt. Once hot, I added the 8 oz. cream cheese and stirred it in until melted and everything was blended and hot. Wow, what a difference! I brought it to a work potluck and everyone was raving, there wasn't a bite left! With a few minor changes this was definitely a winner and I plan on adding to my regular rotation.

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.

Corn is in season so why not use fresh, right? So I lightly grilled 4 ears of corn on the grill. Cut it off the cob and ended up with 2 cups of corn, b/c 2 cans = 3 cups. So I ended up using 6 ounces of Cream Cheese 3 Tablespoons of butter and I used 3/4 of a fresh Jalapeño seeded and chopped and 3/4t of garlic salt. After cooking for 10 minutes, I added just a bit of milk to thin it out a little. I made this as a side for my carne asada tacos. Super Super Yummy!!!! Thanks for sharing your recipe!!

Big hit! I make this for food days at work and just throw it all into a slow cooker. Great blend of texture and flavor. I cut down the butter with the slow cooker...not really necessary to the taste, more to keep the cream cheese from sticking. I use jarred jalapenos and pour a little of the juice in for some extra kick. Great for b-b-q and as a side to almost any mexican dish.

I needed a side dish for street tacos. This was a hit. Made a few slight changes. I halfed the recipe and only used 2 jalapeños also added half a red pepper for more color.

This recipe totally hit the spot.

I actually enjoyed cooking this, and that’s rare for me.

This is a favorite every time I take it to an event! Delicious!

It's delicious but left out the peppers

Nope. The only ingredient you got right was corn.

Not gonna lie, I almost cried from how good this is.

If you add Tajin (you decide how much) then you have Mexican Street Corn. Very popular in south Texas.

It was a hit! My kids NEVER eat corn. I added some skinless sausage to the recipe and LOW AND BEHOLD! They loved it!