Corn with Cream Cheese

Yield: 6 servings

1/4 cup milk
3 ounce package cream cheese
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 - 12 ounce cans whole kernel corn, drained (3 cups)

Combine milk, cream cheese, butter, salt and pepper in saucepan.
Cook over low heat, stirring constantly, until cheese melts and is
blended. Add corn and heat.

Source: Farm Journals Best Ever Recipes

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