Mexican Corn Dip

 Mexican Corn Dip

Ingredients:

• 2 cans Ro-Tel tomatoes, drained

• 2 cans Shoepeg corn, drained

• 8 ounces of cream cheese

• 1 stick of butter

Instructions:

Combine all in the pot and heat until melted and mixed well. Serve with tortilla chips.

Note: You can use any small-kernel corn. I’d never heard of shoepeg corn; it’s white.

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