"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

King's Ranch Shoepeg Corn Recipe

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King's Ranch Shoepeg Corn image
Sherry and Karlie

 

This recipe for King's Ranch Shoepeg Corn, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Hamman
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick of butter, melted
1/2 C milk
8 oz cream cheese
3 cans shoepeg corn, drained
2 jalapenos, chopped
Grated Colby/Jack cheese

Directions:
Directions:
Combine cream cheese, milk, and butter. Combine the mixture with the corn and jalapeno in a casserole dish. Bake uncovered @ 350 for about 15 minutes. Stir the corn mixture and top with grated cheese and continue to bake for additional 10 minutes.

Luther's favorite peppers to use is a small can of already chopped jalapenos or jalapenos out of the jar as I have seen him pour in a little of the juice also. Adjust the amount of peppers for the desired amount of spiciness you prefer.

Personal Notes:
Personal Notes:
Luther obtained this recipe while living in SW Kansas and has introduced it to his family and friends. It has been his top requested side dish.

 

 

 

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