2 blocks (8 ounces) cream cheese
2 cans (15 ounces) sweet whole corn, drained
1 can (7 ounces) white shoepeg corn, drained (or you can use all sweet corn)
1/2 stick of butter
I jar diced jalapenos, with some juice (quantity depends on how spicy you want it)
Put all ingredients into slow cooker; stir to combine. Cook on low until cheese melts.
Serve warm with tortilla chips or crackers
