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Quick Corn Mazatlan*

1 (16-oz) can whole-kernel corn
3 oz cream cheese, softened
1 (4-oz) can diced green chilies
1/4 cup sliced green onions
1/4 cup chopped red bell pepper

Drain the corn, reserving 2 Tbsp liquid. Combine the reserved liquid and cream cheese in a saucepan over a low flame and cook until smooth, stirring constantly. Add the green chilies, green onions, red pepper and corn and mix well. Serve hot or cold.

Yield: 4-6 servings

ONG Direct (October 2004)