| Wild West Corn |
|
This is a recipe from Jason's Mom. One night when we
were visiting, she made enchiladas and this wonderful
creamy corn. This is the easiest and yummiest corn
recipe that I know. |
| Serves 6-8 |
 |
|
| Ingredients | Directions |
| Preheat over to 350F. | |
|
8 oz cream cheese 1/2 cup milk |
Melt cream cheese and milk stirring constantly. |
|
2 oz green chiles, diced 4 oz pimientos, drained 2 cans whole kernel corn, drained 1 tsp salt |
Add ingredients on the left to cream cheese. Mix well. |
| Buttered 1.5 qt casserole | Pour into the buttered casserole. Bake for 30 minutes uncovered. |