Mexican Corn

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!!

Mexican Corn

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!

Printable Version