Hungry Doug - Cowboy Corn

Nothing says Tex-Mex more than corn, Jalapeños, and cheese. This Cowboy Corn recipe is a great addition to any football party as a dip, or as a side for your enchilada or taco dish. Super simple to make, it tastes delicious and people will want the recipe everywhere you go.

Go make it! You won’t regret it.



Hungry Doug - Cowboy Corn

Cowboy Corn

An amazing dish that will satisfy for years to come. Classic Cowboy recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American, Mexican
Servings 6 servings


  • 3.5 cups corn (fresh canned, or frozen)
  • 1/2 large red bell pepper diced diced
  • 2 fresh jalapeno peppers diced diced (remove seeds)
  • 3-4 tbsp TBSP diced pickled jalapeno peppers plus extra to taste diced
  • 2.5 tbsp Butter
  • 4 oz Cream Cheese
  • 1/4 tsp Paprika
  • 1 cup freshly grated sharp cheddar cheese
  • salt and pepper to taste
  • hot sauce for topping
  • extra cheese for topping
  • extra jalapeños for topping
  • spicy green salsa for topping
  • cilantro or parsley for topping


  • Pre-heat oven to 350 degrees F.
  • Thaw corn if using frozen.
  • Chop all your veggies and set aside.
  • For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
  • In a medium saucepan, combine butter and cream cheese.
  • Stir often until smooth and creamy.
  • Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
  • Season with paprika, salt, and pepper to taste.
  • Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
  • Pour into a casserole dish and top with remaining cheddar.
  • Bake for 15-20 minutes or until hot and bubbly!