“This is a wonderful recipe from my cousin's wife, Bitsy. She says this is a family favorite and always served during the holidays and special family gathering. It's been in her family for over 40 years.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 (15 ounce) cans corn, drained
  • 1 (8 ounce) package cream cheese, softed and cut in cubes. Do not use fat-free
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons butter
  • 14-12 cup milk
  • 1 -2 pickled jalapeno pepper, seeded and diced. Save the liquid
  • 12 teaspoon garlic powder
  • salt and pepper, to taste

Directions

  1. Over medium-low heat, melt the butter in a sauce pan. Add the diced jalapenos and garlic powder. Add cream cheese and stir until smooth.
  2. Add milk and jalapeno liquid. Stir until mixed thoroughly. Mixture should be creamy, not runny.
  3. Add drained corn and stir until corn is coated with the cream cheese mixture. Salt and pepper to taste.
  4. Pour into microwave/oven proof casserole Top with cheddar cheese.
  5. Heat in oven or microwave until cheese is melted.
  6. Garnish with a pickled jalapeno and serve. Enjoy1.

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