Mexican Corn
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A home-kitchen version of mexican corn, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 cans Shoepeg corn, drained
- 1 stick butter
- 1 (8 oz.) cream cheese
- 1 small can green chilies
Method
Melt butter and cream cheese.
Mix all ingredients and bake 20 to 30 minutes at 350°.
Rate:
