Ingredients
2 cans corn
1/2 stick butter
4 oz. pkg. cream cheese or Neufchatel cheese (may increase up to 8 oz. if desired)
1/2 green bell pepper
1/2 red bell pepper
Preparation
Melt butter in a pan.
Add bell peppers and sautee for a few minutes.
Add cream cheese.
Drain the corn but reserve 1/2 can of juice.
Once the cream cheese has melted, add the corn and reserved juice.
Cover and slowly simmer on medium - low heat until heated through.
