8.23.2013

Jalapeno Cream Cheese Corn

I can't believe I'm doing this, but I'm putting out there for the whole world to see; my secret weapon. I'm handing over the torch to my go-to for everything, been making this for 20 years, world famous - jalapeno cream cheese corn.

BBQ's, family get together's, pot lucks, Thanksgiving...you name it, I've made this for it. Everyone loves it and after all the ooh's and ahh's of "what is this?"- and I give the answer of "jalapeno cream cheese corn", I always get one person who asks "what's in it?" 

Um...jalapenos...cream cheese...and corn. Really. It's that simple. The only secret is the kind of corn and how it's all put together to bring out all the spicy goodness of the jalapenos.

Ingredients for 4 servings:

2 cans White Shoepeg Corn
3/4 pkg cream cheese
1 Tbs of chopped jalapenos-or to taste
shredded cheddar

First, you start out with these cans of corny goodness:


Cute as baby toes. Perfect pop in your mouth, with a firmer exterior than regular corn, but juicy in the middle. This is as close to off the cob you can get without standing in the middle of some corn farmers field.

Drain the liquid and empty into pot. Add cream cheese and break it up in the pot. Let the cream cheese melt, stirring often.





Dice jarred jalapenos. There's one store here that sells them already diced and I find that more convenient...I just didn't make it to that side of town this day. You are adding to taste, but I start off with about half a Tbs per can of corn and then go from there. Different brands have different levels of hotness.




After everything is all bubbly, turn off heat. Either transfer to a casserole dish or keep in the pot if it's oven safe. Mine is oven safe up to 350, so I just used that to save on dishes...and we just had our good friends over. They've seen me at my worst. Ok, I was being lazy.

Top with shredded cheddar and pop into 350 oven.


Bake about 20 minutes, until cheddar is melted and cream cheese is bubbling up the sides.



Then enjoy!



One of my all time favorite dishes. I've been known to sneak into the leftovers in the middle of the night and just scoop it cold with some Ritz. Try it. I hope you and your family love it just as much.

Join me Monday when I share what I've been up to the last few weeks. You are going to be amazed!

Cheers!
Jodi

5 comments:

  1. Hi! I came over from That DIY Party and this looks delicious!! We use that corn in a lot of recipes, especially my great grandmother's cream corn recipe.

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  2. Aww. I love to hear that someone has a special recipe from their great grandmother that they still make. And thanks, hope you like it!

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  3. This looks awesome!!! We would love it if you would link up at our linky party:
    http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-link-up-31/
    Live every Wednesday to Sunday.
    Hosted by:
    http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
    http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
    We hope to see you there!

    ReplyDelete
  4. THANKS !! I had some a year ago and it was great, now its my turn to bring it !!

    ReplyDelete

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