Jalapeño Corn - April Watson
2 cans shoepeg corn
1/2 stick butter, melted
6 oz. cream cheese
1/4 c. milk
sliced jalapeños (6-8)
Parmesan cheese
Heat butter, cream cheese, and milk in microwave until slightly melted. Mix together. Drain corn and add it to the cream cheese mixture along with desired amount of jalapeños. Top with parmesan cheese. Bake at 350 until bubbly, about 20-30 minutes.
She has made this ahead of time, but learned that it makes it spicier because the jalapeños soak in more. You may want to cut back how many you put in if you make it ahead of time.
Serves about 4
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