I made this yummy Mexican Corn this past week for a birthday lunch at preschool. I got the recipe years ago from Phil - our dentist and friend. Phil is quite the cook! This was easy and yummy. I made it the night before and baked it at preschool in our kitchen - just before eating. This side dish would be great addition to any meal!!
8 oz cream cheese, softened
2 Tbsp butter, softened (or more if prefer)
3 Tbsp finely chopped onion
1 small can of diced green chiles
12 -16 oz frozen white/yellow corn
salt to taste
2-3 Tbsp salsa
Thaw and drain corn. Mix all together and pour into a greased casserole dish. Bake uncovered at 350 or 30 minutes or until hot and bubbly!