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| Mexican Corn |
"This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself."
Ingredients :
- 2 (15.25 ounce) cans whole kernel corn, drained
- 1 (8 ounce) package cream cheese
- 1/4 cup butter
- 10 jalapeno peppers, chopped
- 1 teaspoon garlic salt
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 20M |
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- In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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