Creamed Corn and Zucchini with Jalapeno

Kernels from 6 ears of corn

2 jalapenos, minced

1/4 c. butter

2 small zucchini, diced

2 t. garlic paste (I use Gourmet Garden)

1 c. half and half

2 oz. cream cheese

Salt and Pepper to taste


Melt butter in a large skillet.  Add corn, zucchini, jalapenos and garlic.  Cook and stir for 5 minutes or so, until tender.  Add the half and half and cook for a few minutes until the cream starts to thicken. Stir in the cream cheese until melted and fully incorporated.  Season to taste with salt and pepper.