Creamy herbed corn

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter or margarine
1 pack (3 ounces) cream cheese; cut into 1-inch cubes
2 cans (11 ounces each) whole kernel corn with red and green peppers; drained
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
¼ teaspoon Dried oregano leaves
¼ teaspoon Dried marjoram leaves
⅛ teaspoon Dried sage leaves
1 cup Diced tomatoes
½ cup Sliced pimiento-stuffed green olives

This is another recipe I haven't tried but will shortly it looks good.

>From this years Pillsbury Contest.

In a medium saucepan, combine the butter and cream cheese; cook over medium heat until the butter melts and cheese softens, stirring constantly.

Add the corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover and simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally.

Add the tomatoes and olives; cook and stir 1 minute.

Posted to KitMailbox Digest by "Acagordie" <gordon@...> on Feb 25, 1998

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