- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 3 tablespoons all-purpose flour
- 1 cup milk
- 10 slices pickled jalapeno pepper, finely chopped
- 4 (10 ounce) cans white shoepeg corn, drained
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter and cream cheese in a saucepan over medium heat. Stir in the flour, milk, and jalapenos. Cook until the mixture reaches a pudding-like consistency.
- Pour the corn into a 2-quart casserole dish. Pour the cheese mixture over the corn. Cover with aluminum foil.
- Bake in the preheated oven 30 to 45 minutes.