2 cans shoepeg corn
1/8 to 1/4 c. jalepeno peppers (use more or less to taste)
1 (8 oz.) pkg. cream cheese
1/3 c. milk
Dash of garlic powder
1/4 c. butter

Drain corn and set aside. Finely chop jalepeno peppers and set aside. In saucepan, heat to bubbly the cream cheese, milk, garlic powder, and butter. Mix corn and jalepeno peppers together and put in casserole dish. Bake at 325 degrees for 20 minutes.