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Cheesy Jalapeno Corn

By: too hot in the kitchen

"This casserole with corn, jalapenos, and cream cheese is similar to another one on this site, but much better. This side can go with any Mexican dish and many more. I even made it as part of our Thanksgiving dinner."

Rate/Review | Read Reviews (8)

What to Drink?
	Sauvignon Blanc
	Mangorita

Prep Time:
5 Min

Cook Time:
40 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 quarts

Ingredients

1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons all-purpose flour
1 cup milk
10 slices pickled jalapeno pepper, finely chopped
4 (10 ounce) cans white shoepeg corn, drained

Directions

Preheat oven to 350 degrees F (175 degrees C).
Melt the butter and cream cheese in a saucepan over medium heat. Stir in the flour, milk, and jalapenos. Cook until the mixture reaches a pudding-like consistency.
Pour the corn into a 2-quart casserole dish. Pour the cheese mixture over the corn. Cover with aluminum foil.
Bake in the preheated oven 30 to 45 minutes.