Friday, December 10, 2010

Creamy Jalapeno Corn

Ross' coworker gave me this recipe a few days ago. It was divine. I served it with my Chicken Chile EmPIEnadas.

2 cans of corn, drained
2/3 block cream cheese
3 tbsp butter
chopped jarred jalapenos (amount depends on desired spiciness)

Mix together all ingredients. Simmer over med-low heat until cheese and butter have melted and mixture is warmed through. That's it!

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