Written by Jennifer Sill
I’m a spoiled Nebraska girl. I only eat corn when it is fresh off the stalk. In fact, I can hardly eat it a day or so after it’s picked. FRESH. That’s how I like sweet corn — until now.
You see, I recently ate at a new restaurant in Des Moines, Iowa. It is wonderful. Jethro’s. If you get a chance, eat there. They have Jalapeno Cream Corn.
I took a chance.
I fell in love.
Then I came home and made my own version. But now I see there are similar recipes all over the ‘net. Oh, well! If you know me, get ready. I’m going to be making this for many of our upcoming potlucks and family get togethers. YUMMY!!
Amazing Jalapeno Cream Cheese Casserole
1/2 stick softened butter
1 1/2 (8 ounce) packages cream cheese, softened
(or use the jalapeno cream cheese for more spice.)
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can creamed corn
1 (4 ounce) can chopped green jalapenos
(or 1/4 cup from a jar. Or use a can of green chilis for less spice.)
1 sleeve of Ritz crackers – crushed
1/2 cup of shredded mild cheddar cheese
Preheat over to 350 degrees F (175 degrees C) and grease an 8×8 inch baking dish.
In large bowl combine butter and cream cheese. Stir in corn, cream corn, chilis (jalapenos).
Pour into prepared dish.
Bake in preheated oven for 15 minutes.
Remove from oven and stir in crushed crackers and cheese.
Bake 15 minutes longer.