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Ingredients
- 2 cans Mexicorn, drained
- 1 small can green chilies, drained and chopped
- 1 (3 oz.) pkg. cream cheese
- 1/2 stick butter
Method
- Place softened cream cheese into 1/2 stick melted butter.
- Mix well.
- In separate bowl, mix together drained Mexicorn and drained green chilies.
- Pour butter mixture over corn; stir together. Bake for 25 minutes at 350° or until hot and bubbly.
- Yummy!