1 1/2 tsp. flour
1 can (8 oz.) creamstyle corn
1/2 of 3 oz. pkg. cream cheese, cut in cubes
1 (8 oz.) can whole kernel corn, drained
1/4 c. green peppers, diced
1/4 c. Monterey Jack cheese, shredded
1/4 tsp. bottled hot pepper sauce
1/8 tsp. onion salt

In saucepan, stir flour into creamstyle corn. Add cream cheese. Heat and stir over low heat until cheese is melted. Add whole kernel corn, green chili peppers, 1/2 the shredded cheese, hot pepper sauce and onion salt. Cook and stir over medium heat until mixture is thickened. Cook and stir 1 minute more. Put mixture in serving bowl. Sprinkle with remaining cheese. Makes 3 or 4 servings.