Jalapeno Corn Casserole

Jalapeno Corn Casserole
2 cans shoepeg corn, 6 oz. cream cheese, 1/4 c. milk, 1 stick of butter, dash of garlic salt & 1/2-1 jalapeno
Combine milk, cheese, butter & garlic salt in a saucepan on low. Heat until all is melted and blended. Drain corn and add to chopped jalapenos. Butter an 8x8 pan. Combine corn & cream cheese mixture. Bake @ 350 25-30 min. until bubbling