Mexican Corn

Mexican Corn
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter
  • 10 jalapeno peppers, chopped
  • 1 teaspoon garlic salt


  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.

03/06/2017
Mexican Corn, recipe PT15M PT1H 5 455 calories

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