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1
Melt the butter in a saucepan over low heat. When butter is melted, add milk. Add cream cheese bit by bit, allowing it to melt before adding more, and stirring constantly. (Don't let it boil.)
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2
Drain the corn very well and put it in a large mixing bowl. Add peppers (to taste) and garlic powder and stir gently. (By the time it's all said and done I've usually added about 1/4 of a jar of Old El Paso jalapenos.) Slowly add in cream cheese mixture, stirring gently to incorporate completely. Mix cheddar cheese in.
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3
After everything is mixed together, you can add some jalapeno juice to spice it up a bit more. Just add a bit, taste, add a bit, taste. (If you're cooking for a more sensitive crowd or, like me, Midwesterners, an alternative is to keep it mild and put a dish of jalapenos out with it so folks can add their own.)
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4
Pour into a 2-quart casserole dish. Bake uncovered at 350 degrees (F) until bubbly, about 30 to 45 minutes.
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5
You can make this the day before. Just prep it and stick it in the fridge, then take it out an hour before baking or put in a crockpot on low.
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6
This is a Thanksgiving tradition at our house and the leftovers never last very long! Make more than you think you'll need!
