Jalapeno Corn

This isn't a really cheap dish, but it tastes great and I use it for all the "pot-lucks" and office parties I have (especially around the holidays).  The best thing about it is this:  when you take home the leftovers, throw in some meat (I prefer Italian sausage), and you have a kind of corn chowder to last you a few more meals.  It doubles easily.  Below is enough for about four servings.

People love this dish, but it is hot, so few eat more than a little!

Ingredients:
One stick of margarine or butter
One 8-ounce pkg of Philadelphia Cream Cheese
Two 12-ounce cans of white shoe-peg corn, drained
1/2 cup chopped jalapenos (we use those that come in jars and include the juice, so they aren't as hot and we can set the jar beside the slow cooker and people can add more if they want)

Directions
Put it all in a slow cooker and heat until hot.  Four seeded jalapenos is probably about right for most persons (in Texas!).  It does get hotter, so if you are making it ahead, DO NOT ADD MORE JALAPENOS!  My sister did, and the next morning we had a fire in the pot!  We double the recipe (which had already been doubled, and so we actually quadrupled it!) and ended up eating on it for a week!