3 cans whole kernel corn, drained
1 stick butter
1 (8 oz.) cream cheese
1 c. milk
4 tbsp. flour
2 jalapeno peppers, chopped
1 tsp. salt

Melt cream cheese and butter. Add flour and cook until bubbly. Add milk and stir until smooth then add corn and peppers. Bake in casserole dish at 350 degrees for 20 to 30 minutes.