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Creamy Mexican Corn
Creamy Mexican Corn

Before you jump to Creamy Mexican Corn recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

Ingesting healthy foods makes all the difference in the way you feel. Increasing our consumption of sensible foods while decreasing the intake of unhealthy ones plays a part in a more healthy feeling. A salad helps us feel a lot better than a piece of pizza (physically at any rate). This can be a problem, nonetheless, in terms of eating between goodies. You can spend several hours at the food market searching for the right snack foods to help you feel healthy. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Whole grain snacks are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Eating on the run can be healthier with whole fiber chips and crackers. Make the change from refined products just like white bread to the healthier whole grain options.

A large selection of instant health snacks is easily obtainable. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to creamy mexican corn recipe. To make creamy mexican corn you need 11 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Creamy Mexican Corn:
  1. Get 4 can GREEN GIANT-the steam crisp Mexicorn- it has bell peppers in it
  2. You need 1 box Cream cheese-half to 1 box
  3. Provide 1/2 tsp onion powder or minced onion
  4. Prepare 1/2 tsp Minced garlic or garlic powder
  5. You need 1 Crushed black pepper
  6. Provide 1 Sprinkle of salt
  7. Use 1 tbsp Butter- 1 or 2 tbsp
  8. Get 1 can Small MILD Rotel- optional with some of juice
  9. You need 1 tbsp ranch powder optional
  10. Take Optional chicken broth tbsp or so
  11. You need Seasonings: Italian herb, garlic and onion powder
Steps to make Creamy Mexican Corn:
  1. I used my small crockpot. And threw all the ingredients into it. I sliced the cream cheese and butter up in slices on bottom and top, between the corn.
  2. Then stir around. And cook on low for a couple hours. Or until a little while after cheese has melted.
  3. TIP: you can also cook this in a pot on a stove, by doing the same thing and just letting it sit on low/med low for awhile. Just remember to stir.
  4. Another TIP: if you can't find the Mexicorn, you can use the can kernel corn, and just dice up small some tri color bell peppers, and onion, garlic. Also, they now have mexicorn in other brands. So you can get those.

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