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Hot Corn

Serves: 4 to 6
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8 ounces cream cheese
4 tablespoons unsalted butter
2 (14-ounce) cans shoepeg corn or yellow sweet corn (not cream-style)
1 (4.5-ounce) can hot or mild chopped green chiles
3 jalapeños, finely diced and seeds removed, if desired
Salt and freshly ground black pepper


Heat the oven to 325 degrees. While the oven is heating, place the cream cheese and butter in a 9- by 13-inch baking dish. Place in the oven to melt.

When the cream cheese has fully softened, remove the dish from the oven. Stir to combine the butter and cream cheese. Stir in the corn, green chiles and jalapeños, and season to taste with salt and pepper. Return the dish to the oven and bake until bubbly, 30 to 35 minutes.

Switch the oven to broil and continue to bake until the top of the corn is lightly browned, about 5 minutes. Let cool for 5 minutes before serving.

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