Start by opening the corn cans and draining the liquid. If you are using frozen corn, thaw it before cooking. If you go with fresh corn, boil or steam it first and cut off the kernels. Dice your jalapeno on a cutting board, removing the seeds if you prefer a milder taste.

Place the corn, butter, and cream cheese into a medium saucepan. If your cream cheese is too firm, soften it in the microwave for about 10 seconds. This way, it blends more smoothly with the corn.

Toss the diced jalapeno into the pan. This is where the heat builds. Adjust the amount of jalapeno to your taste: half for mild, one whole for medium, or more if you are brave.

Turn on the stove to medium heat. Stir the mixture as the butter and cream cheese start to melt and coat the corn. Keep stirring every few minutes so nothing sticks or burns.

After about 10 minutes, everything should be smooth and hot. Taste it now! If you want more spice, add extra jalapeno. If it feels too thick, splash in a little milk until you reach the texture you like. Add garlic or onion powder if you want a small flavor boost.

Once it is creamy and seasoned right, turn off the heat. Scoop it into bowls or serve it as a side dish. This is comfort food at its best, warm, rich, and a little spicy.