Mexican Corn

On Friday, I posted an Creamy Chicken Enchilada recipe that is fabulous.

Well, one thing that is always tough for me when I am cooking mexican food, is figuring out side dishes.. I am not a HUGE rice fan, and you dont just want chips and salsa. So I am always on the hunt for a good side dish for when I cook mexican food.

I found this recipe on allrecipes.com. And it is really really good. You can change it, by adding or taking away certain ingredients to fit your taste. But we really really enjoyed it.

• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 (16 ounce) package frozen corn
• 1 red bell pepper, diced- i used half....
  
• 8 fresh jalapeno peppers, diced- i used three...
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
3. In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
4. Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.