2 (12 oz.) cans whole kernel corn, drained
1 (12 oz.) can cream style corn
8 oz. cream cheese, softened
4 oz. chopped green chilies
1 sm. jar pimentos, chopped

Combine corns and heat in large saucepan; gradually add cream cheese. Stir constantly to prevent sticking. Add chilies and pimentos and simmer until cream cheese is melted and well blended.