Mexican Corn Bake - cooking recipe

Ingredients

1 (8 oz.) pkg. cheese
1/4 c. margarine
1/4 c. evaporated milk
garlic salt and red pepper to taste
2 cans whole kernel corn, drained
1 can chopped chiles, drained

Preparation

Place cheese, margarine, evaporated milk, garlic salt and red pepper in small Dutch oven.
Cook over low heat until cheese melts, stirring until blended.
Add corn and chiles, mixing well. Bake at 350\u00b0 for 20 minutes.