jalapeno corn
(2 ratings)
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I got this recipe in 2004 from legendary coach, Pat Summit, when my daughter went to the University of Tennessee-Knoxville for a campus visit before signing to play basketball with the Lady Vols. 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.
(2 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For jalapeno corn
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4 canwhite shoepeg corn
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4 ozcream cheese
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jarjalapeno peppers, chopped
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pinchsugar
How To Make jalapeno corn
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1Open and drain cans of corn. Pour into saucepan.
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2Stir in 1.5 teaspoon of jalapeños (you can always add more if you like it hot).
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3Add pinch of sugar.
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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.
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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.
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