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WILD WEST CORN 
8 oz. pkg. cream cheese
1/2 c. milk
4 oz. can green chilies, diced
1 tsp. salt
2 oz. jar pimentos, drained
2 cans whole kernel corn, drained

Melt cream cheese and milk stirring constantly. Add remaining ingredients. Pour into buttered 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes, uncovered.

Variation: Shoe-peg corn can be used in place of whole kernel corn. Serves 6-8.

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