Ingredients:
2 (14 ounce) cans corn ( not creamed corn)
1 package cream cheese
3 tablespoons red pimientos (optional)
Directions:
Drain liquid from corn, set liquid aside.
Place corn and cream cheese in a pan over medium-low heat.
Cook until cream cheese is melted, stirring frequently.
Do not let cream cheese burn.
If mixture seems clumpy, add some of the corn juice back into the mixture.
Stir in pimentos until they are heated.
Serve as desired.
Servings: 4
Time preparation: 3 min.
Time total: 13 min.