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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This casserole with corn, jalapenos, and cream cheese is similar to another one on this site, but much better. This side can go with any Mexican dish and many more. I even made it as part of our Thanksgiving dinner. Ingredients:
1/2 cup butter |
1 (8 ounce) package cream cheese |
3 tablespoons all-purpose flour |
1 cup milk |
10 slices pickled jalapeno pepper, finely chopped |
4 (10 ounce) cans white shoepeg corn, drained |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter and cream cheese in a saucepan over medium heat. Stir in the flour, milk, and jalapenos. Cook until the mixture reaches a pudding-like consistency.
3. Pour the corn into a 2-quart casserole dish. Pour the cheese mixture over the corn. Cover with aluminum foil.
4. Bake in the preheated oven 30 to 45 minutes.
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