Mexican Corn


2 cans shoe peg corn (drained)
1 stick butter
1/2 C chopped onion
6 oz. cream cheese (cubed)
2 chopped jalapenos
1-2 cans chopped green chilies
garlic salt to taste

Saute chopped onion in butter. Add rest of ingredients.
Bake at 350 until bubbly.




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