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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Open and drain cans of corn. Pour into saucepan.

2Stir in 1.5 teaspoon of jalapeƱos (you can always add more if you like it hot).

3Add pinch of sugar.

4Place 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.

5NOTES: 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