Recipe for cooking jalapeno corn
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
4 (16 ounce) cans whole kernel corn, drained 2 or 3 jalapeno peppers, chopped 1/4 c. (1/2 stick) butter or butter-replacement 8 oz. cream cheese 1 Tbsp. sugar Salt and pepper to taste Combine corn, jalapeno peppers, butter, cream cheese, sugar, salt and pepper in a large saucepan. Let it come to a boil, stirring constantly. Reduce the heat. Simmer for 1/2 an hour. Makes 8 to 10 servings.
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