I hate when recipes sound good and when you make them they’re not so great. This is one of those. The concept was there, but the follow through, not so much. Something is missing from this dish. I thought I would post it anyway and see if you are inspired by what can make it better. Maybe a small can of creamed corn would help as well as subbing a can of mexican corn. Possibly added other veggies maybe. The hubby liked the crunch of the fresh jalapenos in it, but for me a corn lover I was not excited by the dish at all. So your assignment is to see how you would improve the dish.
(Adapted from HSLR Volunteer cookbook)
2 cans white shoe peg corn, drained
2 cans sweet yellow corn, drained
1 stick butter
1 (8 ounce) cream cheese
jalapenos, your desired amount
1 cup bread crumbs
Melt 1/2 stick of butter and cream cheese together in a bowl, stir.
Slice up as many jalapenos as you woul like and mix into the cream cheese mixture.
In your serving dish, pour drained corn in.
Pour jalapeno cream cheese mixture on top of corn and mix together. (I forgot to mix together I just layered it.)
Melt the other 1/2 stick of butter and combine with bread crumbs.
Sprinkle on top of mixture. Bake at 350 degrees until bread crumbs are browned and corn is bubbly.