A quick and easy veggie recipe.
1 8 oz brick cream cheese
1/2 – 1 C milk
2 cans corn rinsed and drained
Jalapeño (black pepper may be used if you’re squeamish)
Chop the jalapeño and combine all ingredients in sauce pan on the stove on low heat. Add milk as needed…not to thick or it will burn…not too thin. Heat through.