Title: Mexican Corn (M_c-Tx)
Categories: Mexican Vegetable
Yield: 5 Servings

1/4	c	Margarine
8	oz	Cream cheese, softened
1/4	c	Milk
2	cn	(12 oz. each) shoe peg corn drained
1	cn	(4 oz.) diced green chilies,drained
		Salt and pepper to taste

Melt margarine, cream cheese and milk together in a saucepan. Add corn and chilies to cheese mixture; salt and pepper to taste. Pour into a greased casserole dish and bake at 350 for 30 minutes. Serves 8-10. Mary McCallister

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