Hot Corn Dip

By Kathy Johnson

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Ingredients

4 cups white shoe peg corn
6 oz cream cheese
2 sticks butter
1 pint whipping cream
2-3 Tbsp onion powder
chopped jalapenos

Details

Preparation

Step 1

Melt cream cheese and butter. Add other ingredients. Pour into casserole dish and refrigerate 24 hours. Bake at 350 degrees for 45 minutes - 1 hour. Serve with corn chips.