2 tablespoons butter or margarine
1(3-oz.) pkg. cream cheese, cut into 1-inch cubes
2(11-oz.) cans Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1/8 teaspoon dried sage leaves
1 cup diced tomatoes
1/2 cup sliced pimiento-stuffed green olives (optional)
In medium saucepan, combine butter and cream cheese; cook over medium heat until butter melts and cheese softens, stirring constantly.
Add corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover; simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally.
Add tomatoes and olives; cook and stir 1 minute.
Makes 6 Servings
Pillsbury 1998 Bake Off Winner
