 | | Directions | | In a medium sauce pan, melt butter, cream cheese and milk over medium-high heat. Carefully whisk together until smooth and blended. Pour corn into a square 9x9 inch casserole dish. Pour melted cream cheese mixture into casserole. Add jalapenos and garlic salt. Stir to combine. Bake dish uncovered for 30-35 minutes at 350 degrees. TIP: if you like it hot, leave more of the ribs in from the jalapenos. Removing seeds and ribs takes the heat out. Use gloves when handling jalapenos. |
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 8
|  | | Ingredients | | - | | 1 stick butter |
| - | | 12 ounces cream cheese |
| - | | 1 cup milk |
| - | | 3 cans white Shoepeg corn, drained |
| - | | 3 jalapenos, seeded, ribbed, finely chopped |
| - | | 1/2 teaspoon garlic salt to taste |
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