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Jalapeno Corn

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  • 4 (16 ounce) cans whole kernel corn, drained
  • 2 or 3 jalapeno peppers, chopped
  • 1/4 cup (1/2 stick) butter or margarine
  • 8 ounces cream cheese
  • 1 tablespoon granulated sugar
  • Salt and pepper to taste


  1. Combine corn, jalapeno peppers, butter, cream cheese, sugar, salt and pepper in a large saucepan. Bring to a boil, stirring constantly. Reduce the heat. Simmer for 30 minutes.

Makes 8 to 10 servings.