Serves: 5
Total Calories: 159
Combine milk, cream cheese, butter, salt, and pepper in saucepan. Cook over low heat, stirring constantly until cheese melts and is blended. Add drained corn and warm.
Note: 2 (12-ounce) cans whole-kernel corn may be used in place of frozen corn.
This Cream Cheese and Corn recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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