1 can Mexicorn
1 pkg. frozen whole kernel corn or 1 can whole kernel corn, drained
1 (8 oz.) cream cheese
1 c. milk
1 stick butter
Salt to taste
Jalapeno pepper (optional)
1 tbsp. chopped peppers (optional)

Mix milk, cream cheese and butter and melt in saucepan. Put corn in casserole and pour mixture over corn. Add jalapeno pepper either hot or extra hot. Bake in 350 degree oven for 45 minutes uncovered, 5 minutes covered.