Mexican Corn

(from Peachblossm’s recipe box)

Source: Annie

Cook time: 35 minutes
Serves 6 people

Categories: corn, mexican, sides

Ingredients

  • 8 oz cream cheese
  • 1/4 c. milk
  • 2 T butter
  • 1/4 t. garlic salt
  • 2 cans (16 oz each) whole kernel corn, drained
  • 2 cans (4 oz. each) chopped green chilies

Directions

  1. Melt cream cheese, milk, butter and garlic salt over low heat.

  2. Add corn and chilies.
  3. Put in casserloe and bake uncovered at 350 degrees for 20 – 25 minutes.

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