I can’t believe I haven’t posted this recipe yet. It’s so simple and so GOOD!!
- Two bags frozen corn
- One stick margarine
- 8 ounce block of cream cheese
- 3 tablespoons chopped jalapenos (more or less according to taste)
Put the corn into a slow cooker. Cut the margarine and cream cheese into smaller chunks and add to corn. Add chopped jalapenos and some of the juice from the jar, if desired. Stir it all up and let heat on high heat for 2 to 3 hours until hot and melted. Stir occasionally.
Comments on: "Spoop’s Jalapeno Corn" (1)
Pam, I officially am on a Jalapeno kick from reading your blog. There so useful right now in the Detroit Michigan heat. It’s 95 with a heat index of 100.
Is that how you guys cool off with in Texas? Jalapenos?