Creamy Southwestern Corn Dip - cooking recipe

Ingredients

1/4 cup butter
2 (11 ounce) cans shoepeg corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R))
1 (8 ounce) package cream cheese
1/4 teaspoon ground cumin, or to taste

Preparation

Melt butter in a large saucepan over medium heat. Stir corn, diced tomatoes with green chile peppers, and cream cheese into the melted butter until smooth; season with cumin. Cook until hot, about 5 minutes.