Jalepeno Corn

2 cans sweet corn, drained
1 (8oz) pkg. cream cheese
2 fresh jalepenos, seeded and deveined

Drain liquid from corn and pour corn into a medium sauce pan. Chop cream cheese (just enough to help it melt) and add to sauce pan. Slice jalepenos to remove seeds and veins. Finely chop up the jalepenos and add to sauce pan. You can use more or less jalepeno depending on how much heat you like (once they are seeded and the veins are removed, they aren't that hot). Heat at medium-low heat until cream cheese is melted, stirring occasionally.

jackie austin