Mexican Corn
Prep 10m
Cook 10m
Ready in 20m
Ingredients
2 (15 oz) cans whole kernel corn, drained
1 (8 oz) package cream cheese
1/4 cup butter
10 jalapeno peppers, chopped (I used one small can of jalapenos)
1 tsp garlic salt
Directions
1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers, and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
NOTES
*This is creamy and also spicy and goes well with tacos and enchiladas. I'm sure it'd be good as a side with bbq or sliders.
*I felt like there was too much cream cheese compared to the corn, but I don't usually like a ton of sauce. When I make it again, I'll cut back on how much cream cheese I use.
Prep 10m
Cook 10m
Ready in 20m
Ingredients
2 (15 oz) cans whole kernel corn, drained
1 (8 oz) package cream cheese
1/4 cup butter
10 jalapeno peppers, chopped (I used one small can of jalapenos)
1 tsp garlic salt
Directions
1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers, and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
NOTES
*This is creamy and also spicy and goes well with tacos and enchiladas. I'm sure it'd be good as a side with bbq or sliders.
*I felt like there was too much cream cheese compared to the corn, but I don't usually like a ton of sauce. When I make it again, I'll cut back on how much cream cheese I use.
No comments:
Post a Comment