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Submitted by: Tanya Miller from Millersburg, OH
Originally shared on the web 06/11/2019

2 8-oz. pkgs. cream cheese, softened
2 15-1/4 oz. cans corn, drained
1/2 c. butter
2 jalapeno peppers, diced
tortilla chips

Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips.