Jalapeno Creamed Corn
Now here's a good one from friend Phil — Phil loves to cook and is always sending me something new he's whipped up or some new recipe he's tried and thinks I may like....such as this simple recipe that would be fantastic for your next outdoor barbecue.
3 11-ounce cans Mexi-corn (Green Giant)
1 8 ounce brick Cream Cheese
3 to 5 finely chopped Jalapeno Peppers, remove seeds
Heat corn and jalapenos in a sauce pan until it starts to boil.
Cut cream cheese into 8 to10 slices and stir into the boiling corn. When the cream cheese has completely melted, off heat and allow to cool until the mixture thickens. Stir again and serve immediately.
Published Apr 3, 2007
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