Spicy cream cheese corn

This rendition of creamed corn couldn’t be any easier and my family gobbled it up. It’s just corn, jalapenos, and cream cheese. But it tastes like so much more. The jalapenos give it a nice bite that hangs around in your mouth awhile, leaving a tingly warm aftertaste. The cream cheese and corn dampen the spiciness so it doesn’t overwhelm. I’m pretty sure everyone in my family went back for seconds. We finished every last bite!

You can use pickled jalapeños from a can or fermented peppers. I used my homemade fermented peppers from this past summer's garden. You can find the recipe here. They are quite spicy. If you like really spicy food and canned jalapeños aren’t cutting it, then I recommend adding some red pepper flakes.
 
I like my food spicy, 7 on a scale of 10. How about you?

Spicy cream cheese corn
Recipe by Hillary Huber
 
Serves 8 (but 6 of us finished it all in one feeding frenzy)
 
Ingredients
 
2 pounds frozen corn (fresh and canned work too)
¼ cup water
5 ounces cream cheese
¼ cup fermented or pickled jalapeños
½ teaspoon salt
 
Instructions
 
Put corn and water in a medium saucepan over medium high heat. Cook, covered, for about 5 minutes, until corn is defrosted and warm. Uncover and add cream cheese, jalapeños, and salt. Bring to a simmer, stirring to break up and disperse cream cheese. Reduce heat to medium low. Continue to cook uncovered for about 5 more minutes, until bubbly. Remove from heat and let cool to warm before serving, so the cream cheese will firm up a little.