4 tbsp. (1/2 stick) butter
1 (8 oz.) pkg. cream cheese, softened
8 oz. Velveeta, cubed (1/4 of a 2 lb. block)
1/4 cup milk
2 (15 oz. ea.) cans white shoepeg corn, drained
4 jalapenos, deseeded and finely chopped
bag of tortilla chips

Preheat oven to 325°F.

Melt butter, cheeses and milk over medium-low heat until melted. Add drained corn and finely chopped peppers. Put in greased casserole dish and cover with aluminum foil.

Bake at 325°F for 20 minutes. Serve with tortilla chips.

Submitted by: Nattyville