Jalapeno Creamed Corn

     We absolutely LOVE creamed corn and have it several times a month.  Our Southern Style Creamed Corn is delicious, but I think this Jalapeno Creamed Corn might beat it out for the top spot.  It is SO GOOD!  You can easily adapt the amount of jalapenos (or leave the seeds and membranes in) to control the amount of heat in the recipe to suit your family’s tastes.  My son is sensitive to hot stuff so I only use 2 jalapenos, with the seeds removed and he GOBBLES it up!  This is such a yummy side to have with any Mexican, Tex-Mex, or Southwestern recipe!  Even better?  It takes only about 10 minutes to prepare!  Yeah…. make this!  <3

Jalapeno Creamed Corn (adapted recipe source)

Ingredients

2 (15.25 oz) cans whole kernel corn, drained

1 (8 oz) package cream cheese

1/4 cup unsalted butter

2 whole fresh jalapeno, seeds and ribs removed, very finely minced

1 tsp garlic salt

handful of chopped fresh cilantro (optional)

Directions

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt.  Cook over medium heat for about 10 minutes or until heated through, stirring constantly.  Stir in cilantro and serve with extra chopped jalapenos for those that like more heat 😉