I grew up in Iowa, and shoepeg corn was a FAV. of mine! "GREAT for potlucks and it smells wonderful while baking":
(8 servings)
2 cans shoepeg white corn, drained (or a bag of frozen, thawed*)
8 oz. cream cheese with chives*
Dash of garlic powder
1/4 cup milk (your choice of percentage - but "whole" makes it a lot creamier*)
1 small jalapeno pepper, diced (wear gloves, and remove seeds and pith)
1 stick of butter
Melt the butter and cream cheese in a glass casserole dish in the microwave. Mix well. Add the remaining ingredients to the cheese mixture, and combine well. Place in preheated 350 oven, and bake for 20 mins.
Happy Friday, and I am off to the Lake Cushman Resort (Olympic peninsula out of Hoodsport, WA), so no blogs til Tuesday. Be good and kind to each other til then, K?!
Love,
MM
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