Saturday, November 15, 2014

Mexican Corn

2 cans whole kernel sweet corn, drained
1 8 oz. package cream cheese
1/4 cup butter
1 red pepper, diced
2 cloves garlic, minced

In medium saucepan, melt butter and saute the diced red pepper
and minced garlic.
Add corn and cream cheese.

Cook over medium heat for about 10 minutes 
or until heated through.
Stir frequently.

For an extra kick add chopped jalapeno peppers.


  1. That sounds so good. It is so nice to have something for us vegetarians. I will have to make this and maybe add some other veggies and serve over pasta or rice.

  2. My husband doesn't like cream corn. But say that this looked good ,he would give it a try. Wish me luck. I love any type of creamed corn