INGREDIENTS

1. 2 (14 1/2 ounce)canswhole kernel corn
2. 1 (8 ounce)packagecream cheese
3. 1 (4 ounce)candiced green chilies
4. 1cup shreddedcolby-monterey jack cheese
5. seasoning(I used garlic powder and Tony Chachere’s Creole Seasoning)

DIRECTIONS

1. In a medium saucepan, combine corn, cream cheese and green chiles.
2. Heat over medium high heat until the cream cheese is melted and smooth.
3. Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
4. Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
5. Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
6. NOTE: I drained one can of corn and did not drain the other can.
7. You may prefer to drain both cans if you want less sauce.