Bring that cream cheese to room temperature. Place the jalapeño and remove the seeds and ribs. And chop it roughly. Drain the excess liquid in the canned corn.
Cooking
Place a pan over medium heat and add butter and corn kernels. Sauté until the corn gets cooked for about 3 to 5 minutes.
For the sauce
Add cream cheese, milk, salt, and chopped jalapeno. And stir continuously until the cream cheese melts and forms a silky texture.
Remove it from the heat and serve.
Notes
Cooking Tips:
You may store the leftovers for about three days when refrigerated.
Always use a pair of gloves when dealing with jalapenos to avoid any skin irritations.
For vegan options, substitute butter with cooking oil, milk with plant-based milk, and cream cheese with vegan cream cheese.