Ingredients
2 cans (15-1/4 ounces each) whole kernel corn, drained1 to 2 jalapeno peppers, sliced and seeded1 tablespoon butter1 tablespoon all-purpose flour1 cup milk1 package (8 ounces) cream cheese, softened and cubed
Preparation
Preheat oven to 350°. Place half of corn in a greased 8-in. square baking dish. Top with jalapeno slices and remaining corn. In a small saucepan, melt butter. Whisk in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Stir in cream cheese just until melted. Pour over corn. Bake, uncovered, for 35-40 minutes or until lightly browned.
