Cream Cheese Jalapeño Corn
This corn is a great side dish for any gathering. It comes together in a flash, and doesn't leave many dishes behind. It makes for a great snack as well. You can just leave it in the fridge, and much on it whenever you want!
Alexis Wilmouth
Nov 16, 2021
1 min read
Ingredients:
- 2 29 ounce cans of whole kernal corn
- 8 ounce block of cream cheese
- 1 cup of tamed pickled jalapeños, diced
- 2 tablespoons juice from jalapeños
Directions:
- Cook and drain corn.
- Add corn to a medium mixing bowl. Mix in cream cheese while corn is hot.
- Mix in jalapeños and juice.
- Refrigerate for at least 4 hours or overnight.
- Serve cold.
*Store in an airtight container in refrigerator for up to 2 days.
*Substitute in hot pickled jalepeños if you're someone who like things extra spicy.
*You can also add an extra 1/2 cup to a whole cup of diced jalapeños if you want some extra spice.