April Davis' Spicy Corn Dip


1 stick of butter
1 1/2 packages of cream cheese (12oz)
Frozen shoepeg corn 32 oz bag or 3 11 oz cans
½ cup sliced jalapeños


- Melt butter in large pot on stovetop.
- Add corn and cook for about 5 minutes, add cream cheese and jalapeños and stir until smooth and creamy.
- Pour into favorite bowl and serve with tortilla chips or crackers.