Mexican White Corn
Ingredients
- 1 stick margarine
- 1 8 oz pkg cream cheese
- 3 12 oz cans white Shoe Peg corn or regular whole kernel corn drained
- 1 small can green chilies
- 2 tsp sugar
- salt and pepper to taste
Directions
- Melt the margarine and cream cheese over low heat
- Leave all liquid on chilies for spicier flavor
- Mix altogether
- Bake for 30 minutes at 350