You can use 2 cans mild green chilies and a pinch of hot sauce substitutes for the jalapeno pepper.
2 (15.25 ounces) cans whole kernel corn, drained
1 (8 oz) pkg. Cream cheese
1 / 4 cup butter
10 jalapeno pepper, chopped
1 teaspoon garlic salt
Directions
In a medium saucepan, combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through. After cheesebegins to melt, stirring constantly.
=> Mexican Corn Recipe: Rich Corn Mexican
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 pepper, diced
4 to 8 fresh jalapeno peppers, diced
Directions
Preheat oven to 350 degrees.
In a saucepan, melt the cheese and butter over medium-low. Stir in milk until smooth andBlowjob throws.
In a medium saucepan, mix in the frozen corn, peppers and jalapeno peppers. Pour coated cast the cream mixture and cheese.
Bake for 35 to 45 minutes until bubbly and lightly browned.
=> Mexican Corn Recipe: Mexican Corn on the Cob
Cotija Cheese Search in your local supermarket. To replace, if you can not find, then a cheese Cotija cheese with your wishes.
4 ears of corn, shelled
1st / 4 cup melted butter
1 / 4 cupMayonnaise
1 / 2 cup Cotija cheese, grated
4 lime wedges (optional)
Directions
Preheat an outdoor grill for medium heat.
Grill corn until hot and slightly 'charred all over (for about 7 to 10 minutes) depending on the temperature of the grid.
Roll the ears in melted butter, spread evenly with mayonnaise. Sprinkle with Cotija cheese and serve with a slice of lime.
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