- 1/2 (8 ounce) package cream cheese
- 1/4 cup butter
- 2 (11 ounce) cans whole kernel corn
- 1 cup shredded Cheddar cheese
- 1/4 cup diced jalapeno chile pepper
- Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.