Peppered Corn

8 ounces cream cheese, cubed
1/4 cup butter or margarine
2 (11 ounce) cans Mexi-Corn, drained
2 to 4 medium jalapeno peppers, seeded, minced

In a saucepan over low heat, cook and stir the cream cheese and butter until smooth. Stir in corn and jalapenos. Pour into an ungreased 8-inch square baking dish. Bake, uncovered, at 350 degrees F for 15 to 20 minutes or until bubbly.

Yields 6 to 8 servings.