4 cans shoepeg corn, drained
2 (8 oz.) pkgs. cream cheese
3/4 c. evaporated milk, undiluted
1 sm. can mild chilies, drained
8 oz. grated cheddar cheese

Mix milk and softened cream cheese until smooth. Add corn and chilies and top with cheddar cheese. Bake in casserole at 350 degrees for 20 to 25 minutes.