Posted by sherry on July 11, 2001 at 21:36:57:
Corn Salsa
1 (15-ounce) can corn, drained
1 (11-ounce) can Mexicorn, drained
1 (10-ounce) can Ro-Tel tomatoes
1 (4-ounce) can chopped green chilies, drained
8 ounces cream cheese, softened
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
Large, scoop-style corn chips
In a large bowl, mix together all ingredients except corn chips. Pour into a 9-by-13-inch oven-proof dish and bake at 350 degrees until heated through. Serve with corn chips.
Makes 8 to 10 servings.