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·4 (15.25 oz.) cans corn, drained
·1 stick butter
·8 oz. pkg. cream cheese, softened
·1 cup canned evaporated milk
·4 tablespoons all-purpose flour
·4 jalapenos, seeded and chopped (if you don't like heat, use a green pepper instead)
How to Make Jalapeno Corn Casserole
- Preheat oven to 400. Place corn evenly in the bottom of a 9x13 baking dish.
- In a medium saucepan, combine butter and cream cheese; cook over medium heat, stirring frequently, until butter is melted and mixture is smooth. Stir in milk and flour, and continue cooking until mixture is smooth and creamy, about 5 minutes. Stir in jalapenos. Pour butter mixture over corn; mix well.
- Bake for 30 minutes, or until bubbly and edges begin to brown.