Peppered Corn

Yield: 6 to 8 servings

Ingredients

• 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

Instructions

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