This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Ingredients
- 2 cans whole kernel corn , 15.25 ounce
- 1 package cream cheese , 8 ounce
- 0.25 cups butter
- 10 jalapenos peppers , chopped
- 1 teaspoon garlic salt
Instructions
-
1
In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chicken Shawarma Salad with Tahini Dressing
Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Vegan Chocolate Blended Baked Oats
These oats are like eating a fudgy brownie for breakfast, but they are healthy for you! This vegan breakfast is made with rolled oats, banana and almond milk. They are mixed in a blender and baked in the oven. You can leave out the cocoa powder and add whatever nut butter or fruit you'd like for different flavors.
My Grandma's Peanut Butter Fudge
This is just the way l love it!!