- 2 (11 ounce) cans vacuum packed corn, drained
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup evaporated milk
- 1 pickled jalapeno pepper, sliced
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×9 inch casserole dish with cooking spray.
- In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.