Peppered Corn

• 1 (8 ounce) package cream cheese, cubed
• 13 cup butter
• 2 (11 ounce) cans mexicorn, drained
• 2 -4 medium jalapeno peppers, seeded and minced

1. In a saucepan over low heat, cook and stir the cream cheese and butter until smooth.
2. Stir in corn and jalapenos.
3. Pour into an ungreased 8-in.
4. square baking dish.
5. Bake, uncovered at 350 for 15-20 minutes or until bubbly.

cream cheese, butter, mexicorn

Taken from www.food.com/recipe/peppered-corn-157519 (may not work)