Cream Cheese Corn 12 oz cream cheese (since they come in 8 oz packs, I just usually use 16 oz.) 4 cans shoepeg corn, drained (the corn is white) Garlic salt 2 T butter, plus a little to put on top 2 chopped jalapenos (I buy the sliced jalapenos in a jar and then just cut them into smaller pieces. Also, if you don't want that much spice, you can use green chilies instead). 1/4 cup milk In a saucepan, use low heat to heat up cream cheese, butter, milk and garlic salt until you form a sauce, stirring frequently. Remove from burner and add jalapenos and corn. Put into baking dish and dot with a little butter then bake approximately 30 minutes at 350 degrees. It should be bubbling along the edges when you take it out. Posted by Cathy P