Jalapeno Cream Corn

Avera McKennan School of Radiology Cookbook 2010, p. 106

1 (8 oz.) pkg. cream cheese

1 stick butter

4 cans white shoepeg corn

1 whole jalapeno, chopped

Mix 3 cans of corn, drained, and 1 can with juice. Microwave for 5 minutes. Add cream cheese, butter, and jalapeno. 

Oh yes, yes that is a whole stick of buttah.

Microwave until hot and creamy.

Served with some Mexican spiced *chef's kiss* Rice-a-Roni.

My Rating: 4/5 "This is pretty awesome for all it's so simple. The jalapeno adds flavor but not heat, so it's a perfect accent to this soothing creamy dish. Heck yeah comfort food!"