Thank you, Ashley, for reminding me that I forgot to post the jalapeno cream corn recipe! This recipe is DIVINE and SO easy!! It's one of my mom's recipes, and I'm pretty sure she just made it up, but I actually received the recipe in an email recipe exchange from someone else a few months ago, so maybe there's another version out there. :)
Jalapeno Cream Corn
Ingredients
2 cans corn, drained
1 package cream cheese
Sliced, jarred jalapenos (don't use fresh - you're not cooking them, just warming them up)
Splash of jalapeno juice
Salt, pepper, other seasoning to taste
Directions
Combine all ingredients in a medium saucepan until hot and bubbly. Serves 4-5 people.
This is a base recipe. You can adjust the ratio of corn to cream cheese to your preference - some people like it creamier or less creamy. How many jalapenos you add are also based upon your preference - if you like it milder, add 7-8. If you like it hot, add as many as you like!! The jalapeno juice just makes it a little thinner, but don't add too much or your mouth will HATE you! :)
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