I take it to potlucks and serve it at home. It seems to go with everything - ham, turkey, chicken, pork chops, burgers, barbecue - it's a crowd pleaser.
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- 4 can(s)
- white shoepeg corn
- 4 oz
- cream cheese
- jalapeno peppers, chopped
1Open and drain cans of corn. Pour into saucepan.
2Stir in 1.5 teaspoon of jalapeños (you can always add more if you like it hot).
3Add pinch of sugar.
4Place cream cheese on top of ingredients and cover. Cook on low setting. Stir occasionally as cheese melts to prevent sticking. Simmer to blend flavors and serve.
5NOTES: 1) I start with 4 oz of cream cheese. Use more or less to get the consistency and flavor you desire. 2) I usually always have a jar of sliced jalapeños on hand so I just take a few rings out and chop them myself. 3) This can also be prepared in a crock pot.