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Mexican Corn


This is recipe from Aunt Karen. It is very popular at family events. You can control the amount of heat in this creamy corn casserole by the number of jalepeno peppers you put in.

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  • 2 sticks butter
  • 2 - 8 oz pkgs of cream cheese
  • 3/4 cup milk
  • 1/3 jar of jalepeno peppers
  • 5 cans (16 oz) whole kernel corn
  • 2 cups grated cheddar cheese


Servings 12
Preparation time 15mins
Cooking time 65mins


Step 1

Pre heat oven to 350 degrees. Melt butter and cream cheese in the microwave. Add milk to the cream mixture. Drain cans of corn really well and dump into a 9 X 13 glass casserole dish. Evenly distribute jalepeno peppers on corn. Pour cream mixture on top of corn and evenly distribute in the dish. Put grated cheese on top. Cover with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until cheese is thoroughly melted and slightly browned.


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