from Jenny Kusgen
2-12 oz. Cans whole kernel corn (drained)
2 large 2 inch jalapeno peppers chopped and drained
6 oz. Cream cheese
¼ cup milk
1 stick butter
Dash garlic salt
Heat in sauce pan until thick and creamy. Bake at 350 for 20 to 30 minutes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment