2 cans shoe peg corn (white) drained 1 (8 oz) cream cheese 1 sml. can green chilies 1 stick margarine or butter (butter is better)
Melt butter; cut cream cheese into small bits and add to melted butter. Heat at low temp constantly stirring until cheese is melted. Drain corn and add to cheese mixture. Add chilies undrained. Season with a little garlic salt.
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