Hot+Corn

Ingredients: 2 (8 ounce) packages cream cheese 1/2 cup milk 4 (15 ounce) cans whole kernel corn, drained 1 (12 ounce) jar jalapeno peppers, drained and diced 2 cups shredded Cheddar cheese ||  || Directions:
 * 1 cup butter
 * 1. || Preheat oven to 375 degrees F (190 degrees C). ||
 * 2. || In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth. ||
 * 3. || In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese. ||
 * 4. || Bake in preheated oven for 35 minutes. ||

I have made this at least a dozen times, and it gets rave reviews from my guests. I do modify it by: use about 6 slices of jalapenos (the kind sold in small jars) and mince them very fine. This adds the hot flavor but it's still mild enough for even kids to eat. I also use only 1/2 cup butter, and I omit the cheddar cheese from the sauce (which may be what keeps mine from having too much sauce and being mushy, which was a problem for other reviewers.) I sprinkle the top of the corn/sauce mixture w/ bacon bits and plain bread crumbs, and then sprinkle about half a cup cheddar on top. I just had a friend call me for the recipe for her Christmas dinner, which reminded me that I never reviewed it. Another tip that works well with this recipe: buy cream cheese and throw it into the freezer so you always have it on hand for this recipe. It makes no difference at all in the dish. I've used frozen cream cheese in other saucy recipes and it works fine, but I don't recommend it for frostings.