Mexican Corn

2 (15.25 ounce) cans whole kernel corn, drained

1 (8 ounce) package cream cheese

¼ cup butter

10 jalapeno peppers, chopped

1 teaspoon garlic salt

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.