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Mexican Corn Recipe - Hot and Spicy Mexican Corn

from:

You can substitute 2 cans of mild green chili peppers and a dash of hot sauce for the jalapeno peppers.

2 (15.25 oz.) cans whole kernel corn, drained
1 (8 oz.) pkg. cream cheese
1/4 cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

Directions

In a medium saucepan, combine the corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through. After the cream cheese begins to melt, stir constantly.

=> Mexican Corn Recipe: Rich Mexican Corn

This corn is very creamy and delicious.

1 (8 oz.) pkg. cream cheese
1/2 cup butter
1/2 cup milk
1 (16 oz.) pkg. frozen corn
1 red bell pepper, diced
4 to 8 fresh jalapeno peppers, diced

Directions

Preheat oven to 350 degrees.

In a saucepan, melt the cream cheese and the butter over medium low heat. Mix in the milk and stir until smooth and bubbly.

In a medium casserole dish, mix in the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture and toss to coat.

Bake for 35 to 45 minutes until bubbly and lightly brown.

=> Mexican Corn Recipe: Mexican Corn on the Cob

Look for Cotija cheese in your local supermarket. If you can't find it then substitute the cotija cheese with any cheese of your liking.

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup cotija cheese, grated
4 wedges lime (optional)

Directions

Preheat an outdoor grill for medium high heat.

Grill the corn until hot and lightly charred all over (for about 7 to 10 minutes) depending on the temperature of the grill.

Roll the ears in the melted butter, spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Cha...cha...cha...it's chili time!
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