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|3 can(s)||white shoepeg corn (drained)|
|8 oz||cream cheese|
|4 oz||velveeta cheese|
|2 Tbsp||jalepena peppers (chopped fine)|
Springfield, LA (pop. 487)
Member Since Jun 2010
A lady from work brought this to a luncheon one day & everyone loved it. I got the receipe from her & I have made this for my family for over 20 years now. Everyone, including the grandbabies, love it. I usually set aside a portion of it for the grandbabies & don't add the peppers since the babies don't like hot peppers. It's the easiest side dish I have ever prepared that tastes great.
Empty drained corn into deep sauce pan. Add cream cheese & velveeta cheese (cut into pieces as you add them to the pan). Add jalepena pepper.
Cook on medium heat until cheese has melted. Stir occasionally to avoid cheese from sticking or scorching.
Do not use regular yellow canned corn. It must be White Shoepeg Corn.