10 ounce canned tomatoes diced with green chile peppers (such as ro*tel®) canned
8 ounce cream cheese
0.3 teaspoon ground cumin to taste
22 ounce shoepeg corn drained canned
Equipment
sauce pan
Directions
Melt butter in a large saucepan over medium heat. Stir corn, diced tomatoes with green chile peppers, and cream cheese into the melted butter until smooth; season with cumin. Cook until hot, about 5 minutes.
