Jalapeño Creamed Corn

Made this for a "Texan" themed dinner and it was enjoyed by all. I doubled the recipe but should have known better, because as with many of Lisa's recipes it made more than she suggests - so we had A LOT of creamed corn. This is creamy and delicious without being mush - you only process/blend a bit of the corn, leaving the rest whole kernel. It was not too spicy even with extra jalapeño, though you could amp it up a with a little more cayenne (and I did). I used frozen corn and it came out great.