Hot Corn Dip
1 (15-ounce) can white corn, drained
1 (15-ounce) can yellow corn, drained
1 (10-ounce) can diced tomatoes with green chiles, drained
1 (8-ounce) package cream cheese, diced and softened

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste

Preheat oven to 350°. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chiles, cream cheese, chili powder, garlic powder, and cilantro. Bake in the preheated oven 30 minutes or until
hot and bubbly. Yield: 48 servings.

I made the above for a Super Bowl party but doubled it. The exception to the doubling was the chili powder. I only used 1/2 tsp. This is just in case it gets too hot for some palates. I also spooned the mixture into a hollowed out sourdough bread round. I also had to bake it about 50 minutes total since the recipe was doubled. The only white corn I could find was a pkg. of 16 oz. shoepeg corn. That is just enough with the 2 cans of yellow corn. I bought a package of those corn chips that scoop to get the dip out.
Posted under Dips on Nancy’s message board by Chris in NM

Also, to all that are may be canning or freezing tomatoes. If you put the tomatoes in water & get the water really hot the peeling will slid right off. Saves lots of hard work!
Annette in MS

http://www.nancyskitchen.com