JALAPENO CORN
2 (15 oz) cans whole kernel corn, well drained
1 (8 oz ) package cream cheese
3 Tbsp butter or margarine
1-2 large jalapenos, seeded and diced
Melt cream cheese and butter in a microwave safe casserole dish (or on stovetop). Add diced jalapenos and cook for 1-2 minutes, covered. When jalapenos are just starting to get tender, add corn; mixing until well coated. Heat thoroughly before serving to combine flavors. Works well served at room temperature. Doesn’t freeze well but will keep for a couple of days, covered, in the refrigerator. If you want it even spicier, don’t take out the jalapeno seeds. Makes a great side dish. Goes well with beef, pork, or chicken dishes.