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.
Southwestern Vegetable Recipes
Mexican Vegetable Recipes
Southwestern Recipes Index