A veggie side with a kick! This is the bowl version of the street corn snack many people love. You’ll love the creaminess that is in each bite to help tame the jalapenos. While this can be made with less heat, the spiciness is great so be sure to warn people before they dig in!
I would put jalapenos into everything if I never shared food with others. I love a little extra zing in my food. Or a lot of extra zing, depending on what I am eating.
Is this the same as Mexican Street Corn?
This recipe came together as inspiration from traditional street corn but it is not the same. I enjoy this recipe and another benefit is that it is easier to prepare for a group of people this way.
How is Mexican street corn prepared?
Mexican street corn, or Elote, is prepared on a grill with corn on the cob. It is coasted with Mexican crema and sprinkled with a cotija cheese.
I brought this corn dish to Thanksgiving dinner this year, along with a non-spicy option. It went over well! Most people (kids excluded) at least tried it. A few people said they loved it and much preferred it over the non-spicy version. I absolutely adore this recipe. It is my favorite way to eat corn, aside from maybe sweet corn on the cob doused in butter and salt or Grilled Corn with Spicy Cilantro Lime Butter.
In a medium saucepan, combine:
One 32-oz. package frozen corn
One 8-oz. package cream cheese
1/2 cup butter
1 teaspoon garlic salt
2 diced jalapeno peppers (or more, or less, depending on how spicy you and your guests like it)
Cook over medium heat until heated through, stirring constantly.
Be sure to warn people about the heat before they dig in!
- 32 oz. package frozen corn kernels
- 8 oz. package cream cheese
- 1/2 cup butter
- 1 tsp. garlic salt
- 2 jalapeno peppers diced
- Combine all ingredients in a medium saucepan. Cook over medium heat until heated through, stirring constantly.