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Peppered Corn

Total Time

Prep/Total Time: 30 min.


6-8 servings

This peppy side dish is always the first to disappear whenever I take it to a potluck.—Kim Garner, Batesville, Arkansas


  • 1 package (8 ounces) cream cheese, cubed
  • 1/3 cup butter, cubed
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2 to 4 medium jalapeno peppers, seeded and minced


  1. In a saucepan over low heat, cook and stir the cream cheese and butter until smooth. Stir in corn and jalapenos. Transfer to an ungreased 8-in. square baking dish.
  2. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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