Jalapeno Corn Recipe

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Jalapeno Corn

Quandora Hornbuckle

By
@LadyPraz

I got this recipe in 2004 from legendary coach, Pat Summit, when my daughter went to the University of Tennessee-Knoxville for a campus visit before signing to play basketball with the Lady Vols.

I take it to potlucks and serve it at home. It seems to go with everything - ham, turkey, chicken, pork chops, burgers, barbecue - it's a crowd pleaser.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

4 can(s)
white shoepeg corn
4 oz
cream cheese
jar(s)
jalapeno peppers, chopped
pinch
sugar

Directions Step-By-Step

1
Open and drain cans of corn. Pour into saucepan.
2
Stir in 1.5 teaspoon of jalapeƱos (you can always add more if you like it hot).
3
Add pinch of sugar.
4
Place cream cheese on top of ingredients and cover. Cook on low setting. Stir occasionally as cheese melts to prevent sticking. Simmer to blend flavors and serve.
5
NOTES: 1) I start with 4 oz of cream cheese. Use more or less to get the consistency and flavor you desire. 2) I usually always have a jar of sliced jalapeƱos on hand so I just take a few rings out and chop them myself. 3) This can also be prepared in a crock pot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy