1/4 c. milk
1 (3 oz.) pkg. cream cheese
1 tbsp. butter
1/4 tsp. salt
2 (12 oz.) cans whole kernel corn, drained (3 c.)

Combine milk, cream cheese, butter and salt in saucepan. Cook over low heat, stirring constantly, until cheese melts and is blended. Add corn and heat. (Makes canned corn taste extra special.) Makes 6 servings.