Eddie's Corn

• 5 (11 ounce) cans white shoepeg corn
• 16 ounces cream cheese (2 bricks)
• 4 (7 ounce) canschopped green chilies
• 1 dash milk
• 3 -5 serrano peppers, finely chopped (2-3 with seeds removed)
• plain breadcrumbs
• 14 cup butter

1. Preheat oven to 350.
2. In a large pot, melt the cream cheese with the chiles, peppers and milk (to get the cream cheese going).
3. Stir to combine.
4. In a 9x13" baking dish put corn (no need to drain) and add melted items--stir to thoroughly combine.
5. Season with salt and pepper to taste.
6. In a small pan, melt the butter and add enough breadcrumbs to make a crumbly topping.
7. Top corn mixture with buttery crumbs.
8. Cook until bubbling and slightly browned, about 20-30 minutes.

white shoepeg corn, cream cheese, green chilies, milk, serrano peppers, breadcrumbs, butter

Taken from www.food.com/recipe/eddies-corn-244291 (may not work)