1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, 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 chile peppers, cream cheese, chili powder, garlic powder and cilantro.
Bake in the preheated oven 30 minutes, or until hot and bubbly.
Serve with tortilla chips for dipping.
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Recipe Index
What's with the "food slut" title?
Simple. I was initially going to go with "food whore" until Brad pointed out that "whores do it for the money, but sluts do it because they like it". Awesome.
Food slut, tell us about yourself!
How kind of you to ask!
I'm Cheryl, and I'm a food slut. I love food. I love cooking it, eating it, photographing it, staring at it, writing about it and reading about it. Cookbooks are one of my favorite things to read, and I'm known to scatter them around the house so I always have one to browse through, regardless of where I am. There are few things I find more enjoyable than ambling through a grocery store (particularly gourmet shops, or those in foreign countries) and checking out the products. I'm a slut, all right!
Besides being a food slut, I'm also a wife and mom. I'm 33years old, and have been married seven years to Brad, a man who loves food as much as I do. We have two fabulous little girls who love to help out in the kitchen. I've lived in Washington state (18 years, broken up into chunks of time here and there), California(3 years), Spain(7 years), Japan(4 years), Louisiana (1 year), and just recently moved to central New York, which I've already fallen deeply in love with.
This blog serves as a place for me to share my recipes with others, to make notes about different things I cook, and also as a means for me to corral all of my recipes in one place for easy reference.
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