- 4 (16 ounce) cans whole kernel corn, drained
- 2 or 3 jalapeno peppers, chopped
- 1/4 cup (1/2 stick) butter or margarine
- 8 ounces cream cheese
- 1 tablespoon granulated sugar
- Salt and pepper to taste
- Combine corn, jalapeno peppers, butter, cream cheese, sugar, salt and pepper
in a large saucepan. Bring to a boil, stirring constantly. Reduce the heat.
Simmer for 30 minutes.
Makes 8 to 10 servings.