Tuesday, May 5, 2009

Creamy Southwestern Corn

Creamy Southwestern Corn
(The cookbook called this "Spicy Cream Corn"- But I changed the name, because I didn't think there was anything about this recipe that was spicy)
3 oz. Cream Cheese, cubed
1 can (15 1/4 oz) corn, drained- *I used frozen, thawed just b/c we aren't huge canned vegetable people
1 can(4 oz) chopped green chilies
1/4 cup sliced green onions
1/4 cup chopped sweet red pepper

In large saucepan, combine ingredients. Cooke over medium heat, striring often, until cheese is melted and warmed through.

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