If you're desperately looking for a last minute side dish for Thanksgiving or Christmas, this is one of those super easy recipes that always disappears fast. One of the really nice things about it is that it takes about ten minutes to make and you cook it in the microwave, which keeps the oven free for the turkey, the dressing and the potatoes. This recipe came to my family through my sister-in-law. It originally called for two sticks of butter, but over the years we kept reducing the amount, until now we don't use any. We don't miss it.
|2||(8 ounce) packages cream cheese|
|4||(11 ounce) cans white Shoepeg kernel corn, drained|
|1||jalapeno, diced (less or more for desired heat)|
|Salt and pepper to taste|
Amount Per Serving
|Calories||Calories from Fat|
|% Daily Value|
|Total Fat g||%|
|Saturated Fat g||%|
|Trans Fat g|
|Total Carbohydrate g||%|
|Dietary Fiber g||%|
Unwrap cream cheese and place in 4 quart microwave safe casserole dish. Cook on 50% power in 2 minute intervals, stirring each time, until cheese is melted. Add corn, jalapenos, and milk. Mix well. Cook another 2-3 minutes on high until corn is heated through. Add more milk if necessary to achieve desired creaminess.