1/4 cup hot water
1 (4 ounce) can sliced peaches, drained
1 cup whole kernel corn
1 (4 ounce) can diced jalapeno peppers in oil
3 cloves garlic, minced
2 teaspoons lemon juice
1 (10 ounce) package cream cheese, softened
3 eggs, beaten
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons ground ginger
1 (3 ounce) can sliced fresh pineapple, drained with juice reserved
In a small saucepan, bring water to a boil. Add peeled, cored and diced peaches and stir in corn and jalapeno peppers. Reduce heat to low; cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Stir lemon juice into the peach mixture. Cook 10 minutes, stirring frequently.
Stir lemon juice into the cream cheese, egg and milk. Mix until well blended.
Stir lemon juice into the pineapple. Heat through.