Mexican Corn Soufflé

  • 1¾ cups frozen corn

  • 4 oz. cream cheese, cubed

  • 2 tablespoons butter, cubed

  • 2 tablespoons chopped jalapeños

  • 1 small garlic clove, minced

  • salt & pepper

  • In a bowl combine all the ingredients. Place in a greased 3 cup baking dish. Bake uncovered at 350° for 25-30 minutes or until bubbly around edges. Stir and serve.

Mexican Corn Soufflé
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