Tuesday, May 28, 2013

Creamy Mexican Corn with Jalapenos

I'm always on a quest for new side dishes.  I feel like I rotate between baked potatoes, stewed tomatoes, salad and Ranch style beans with every meal.  Not to mention we probably have Mexican food at least three times a week and I'm pretty sure I've over-loaded Mr. Devilish Dish and the Little Devil with rice and refried beans.  Make that a quest for new MEXICAN side dishes too.  This one definitely fit the bill.  Creamed cheese and jalapenos?  We're in!
Cream cheese?  Butter?  Jalapenos?
The Line-Up. 
Use more or less jalapenos to your liking.
(We are The DEVILISH Dish, I have a SPICY
reputation to uphold.)
Combine everything in a sauce pan.
Stir constantly until cheese is melted
and everything is heated through.
Enjoy!  OLE!

Creamy Mexican Corn with Jalapenos

2 (10 ounce) packages frozen whole kernel corn, thawed
1 (8 ounce) package cream cheese
1/2 cup unsalted butter
10 jalapeno peppers, seeded and minced (use more or less to your liking)
1 teaspoon garlic salt
pepper to taste

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers, and garlic slat.  Cook over medium heat for about 10 minutes until heated through.  Stir constantly after cream cheese begins to melt.  Taste and season with pepper.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 15 minutes

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