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.
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.