2 cans shoepeg corn
2 (3 oz.) pkg. cream cheese
1/2 stick butter
1/4 c. milk
1 (4 oz.) can green chilies, diced
Dash garlic salt

1 1/2 quart casserole or 9 x 13 inch cake pan. Bake at 350 degrees for 20 minutes. Drain corn. Melt cream cheese and butter. Add milk, corn, garlic salt (to taste) and diced green chilies. Bake in casserole at 350 degrees for 20 minutes or until bubbly in the middle. Can be mixed together one day and cooked the next or frozen until ready to use. Serves 6-8.