Search

Mexican Corn

Home » Health & Fitness » Mexican Corn
mexican corn

Ingredients

  • 10 jalapeno peppers, chopped
  • 1 teaspoon garlic salt
  • 2 (15.25 ounce) cans whole corn, drained
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter

Directions

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stir it constantly after cream cheese begins to melt.

You May Like

oklo

“The Truth About 11 Common Pakistani Food Myths You Probably Believe”

Our parents often warn us not to eat ice cream and other cold treats when we have a bad throat. However, because ice cream is so cold and soft, it can actually help soothe your throat and get rid of the irritation briefly, by reducing inflammation. Plain flavors of ice cream with a smooth consistency work best to soothe a sore throat.

Chef Margarita Fores Biography (Philippines)

Discover the inspiring journey of Chef Margarita Fores, a renowned culinary master from the Philippines. Immerse yourself in her passion for food, as she expertly blends traditional Filipino flavors with innovative techniques. Explore her award-winning career and culinary achievements that have captivated palates worldwide. Uncover the secrets behind Chef Margarita Fores’ culinary artistry and experience the true essence of Filipino cuisine through her remarkable story. Embark on a gastronomic adventure with Chef Margarita Fores and let her delectable creations tantalize your senses.

Latest Recipes

Top 10

Chefs Biography

smoothie banana

Banana Smoothie

Throw a few frozen bananas into a blender cup along with the peanut butter, soy milk, greek yogurt, honey, and salt. Blend until smooth.

Creamy yogurt porridge with banana, blueberry & almond topping

Blueberry Smoothie

In a blender on low speed for 30 secs blend blueberries, yogurt, orange juice, sugar, vanilla extract, and cinnamon together.

kitchari 1

Khitchari

Combine water, basmati rice, split mung beans, ginger, coriander, oregano, garlic, cumin and fennel seeds in a saucepan. Bring to a boil and reduce heat to medium-low.