1(10 fluid ounce) canRotel Diced Tomatoes & Green Chilieswith juices
Salt & pepperto taste
Take the cream cheese out of the fridge about an hour or so prior to starting the recipe or microwave it for 20-30 seconds so it becomes nice and soft.
Add all ingredients except for the corn and scallions to a skillet or large saucepan over medium heat. Cook for a few minutes, stirring it until the cream cheese has melted into a nice sauce.
Add the corn and scallions and cook for another 5-7 minutes, or until it's heated through (stir it often and turn the heat down if it starts to bubble too much and dry out). If you want to thin it out a bit, add a splash of chicken broth. Taste and season with salt & pepper as needed.
Serve hot or chill first. Can be eaten as a dip (hot or cold) or as even as a hot side dish like you would serve creamed corn.
You may use canned corn instead of frozen corn.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.