• 8 oz package of cream cheese
  • 1 stick of butter
  • 6 tbsp water
  • 2 tbsp sugar
  • 16 oz package of frozen corn
  • 2-4 fresh jalapenos


Combine cream cheese, butter, water and sugar in crock pot on high until soft. Add corn and coat it well with the mixture (Mixture will get more liquefied as the water cooks out of the corn). When corn mixture starts to bubble, add jalapenos and cook on low for approximately 2-3 hours stirring frequently. When jalapenos are soft, poke holes in them with a fork and squeeze juice out of them. As it continues to cook, you can break them up into pieces with a spoon of fork.