cans white shoe peg corn, drained
can hot jalapeno peppers
sticks butter (oleo)
packages 8 ounce cream cheese
Pinch of salt
Dissolve cheese and oleo in a double boiler, add milk, flour, salt and mix. Chop the jalapeno peppers finely, stir in well drained corn. Bake in a 9 x 13" casserole in a 350° oven until well heated about 40 minutes. Note: If you want it less hot, remove some of the seeds before adding the jalapeños.