Mexican Corn


2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
1/4 cup butter
1 (3.5 ounce) can chopped green chilies
1 teaspoon garlic salt
1 teaspoon paprika


In a medium saucepan combine corn, cream cheese, butter, green chilies, paprika and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.  Serve hot.


A delicious twist on traditional corn.

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