From Love, Welcome, Serve by Amy Nelson Hannon
4 tablespoons (one half stick) unsalted butter
1 cup chopped celery
1/2 cup chopped yellow onion
8 ounces Velveeta, diced*
1 (15-ounce) canned whole corn, drained
2 (14.5-ounce) cans cream-style corn
1 cup cooked white rice
10 to 12 jarred jalapeno slices, chopped, plus 2 to 3 tablespoons jalapeno juice
2 tablespoons sugar
Preheat the oven to 350° F.
In a large saucepan, melt the butter over medium low heat. Add the celery and onion, and sauté until tender. Add the diced Velveeta, stirring constantly until melted. Add all the corn, the cooked rice, jalapenos and juice, and sugar. Stir well. Pour the mixture into a 9 x 13" baking dish or oval casserole and bake for 30 minutes.
*I used 6 ounces because it was all I had, and it was just fine.