Ingredients:
2 (14 1/2 ounce) cans whole kernel corn
1 (8 ounce) packages cream cheese
1 (4 ounce) cans diced green chilies
1 cup shredded colby-monterey jack cheese
seasoning ( I used garlic powder and Tony Chachere’s Creole Seasoning)
Directions:
In a medium saucepan, combine corn, cream cheese and green chiles.
Heat over medium high heat until the cream cheese is melted and smooth.
Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
NOTE: I drained one can of corn and did not drain the other can.
You may prefer to drain both cans if you want less sauce.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.