Cream Cheese Corn with Jalapenos
Quick and easy cream corn with a zip from added diced jalapeño. Making this in the microwave keeps the oven and stove top free -- perfect for Thanksgiving or Christmas dinners.
- 2 (8-ounce) packages cream cheese
- 4 (11-ounce) cans white Shoepeg kernel corn, drained
- 1 jalapeno, diced (less or more for desired heat)
- 1 1/2 tablespoons milk
- Salt and pepper to taste
Preparation time 5mins
Cooking time 10mins
Adapted from dejamosdistracted.blogspot.com
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.
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