"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pam's Cream Cheese Corn Recipe

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This recipe for Pam's Cream Cheese Corn, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Cooper
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Cans (16 oz) whole corn, drained
1 Package (8 oz) cream cheese
1 can (4 oz.) green chilies (chopped)
1 tbsp Margarine

Directions:
Directions:
Combine all ingredients in sauce pan. Simmer over low heat until cheese melts. Mix well. Serves 4 – 6.

Personal Notes:
Personal Notes:
When I bring this to a family dinner I use 4 or 5 cans of corn, then double the other ingredients accordingly.

I have substituted frozen corn. Cook only enough to thaw, drain, then combine with the other ingredients and the corn will finish cooking as the cheese melts on low heat.

By mistake one year I used jalapeño chills instead of the usual Ortega diced green chili. Couldn’t figure out for the longest time why it was so spicy hot that year…but it was delicious!

I found this recipe in a cook book titled “The Four Ingredient Cookbook”. I bought the cookbook in Idyllwild while camping with the Olson family over Memorial Day in 1990. Not one recipe has more than 4 ingredients. It is wonderful and simple.

 

 

 

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