Real Recipes From Real Home Cooks ®

jalapeno corn

(2 ratings)
Recipe by
Quandora Hornbuckle
Knoxville, TN

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.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For jalapeno corn

  • 4 can
    white shoepeg corn
  • 4 oz
    cream cheese
  • jar
    jalapeno peppers, chopped
  • pinch

How To Make jalapeno corn

  • 1
    Open and drain cans of corn. Pour into saucepan.
  • 2
    Stir in 1.5 teaspoon of jalapeños (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 jalapeños on hand so I just take a few rings out and chop them myself. 3) This can also be prepared in a crock pot.