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
-
Melt cream cheese, milk, butter and garlic salt over low heat.
- Add corn and chilies.
- Put in casserloe and bake uncovered at 350 degrees for 20 – 25 minutes.