2 (8 oz. ea.) pkgs. cream cheese, softened
2 (15 oz. ea.) cans whole kernel corn, drained
1 or 2 (4 oz. ea.) cans diced jalapenos (I use Ortega)
pats of butter, for top (optional)

Let cream cheese become room temperature (or you can microwave for 30 seconds depending on settings) until softened.

Mix both cans of corn, cream cheese and jalapenos. Place in an oven safe casserole dish. Add butter to top, if desired.

Bake at 350°F for 1 hour.

Serve and enjoy!

Submitted by: Leana Norrell