Delicious and Easy Thanksgiving Side: Jalapeño Corn

corn

 

One of the first times I came to Texas to visit my son-in-law’s parents, we had dinner at their house. The dish that stood out to me the most was the Jalapeño Corn. That was years ago and every now and then I start to crave it.

I got the recipe directly from Laurie to share with you.

Ingredients:

4 cans of whole kernel corn, drained

2 8oz. packages of cream cheese

3/4 stick of butter

1/4 – 1/2 c. chopped pickled jalapeño

Put all the ingredients in a slow cooker and heat on high for about 4 hours.  You might want to garnish it with sliced jalapeno just to let everyone know it’s going to be spicy.

Enjoy,

Jill

 

 

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