1 (16 ounce) can cream-style corn
1 (16 ounce) can cream-style corn
1 (4 ounce) can Mexican-style corn
1 teaspoon dried black pepper
1 (8 ounce) can frozen green chile pepper, thawed
1 (8 ounce) can cream-style corn
1 (10 ounce) can sliced ripe olives, drained
1/4 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 (8 ounce) can cream-style corn tortilla chips
In a medium bowl, mix cream-style corn and Mexican-style corn.
In a small bowl, combine dried black pepper, green peppers, and creamed corn. Mix together.
Place 1/2 cup cream-style corn in the bottom of a greased 9x13 inch baking dish.
Spread cream-style corn over cream-style corn, and top with cream cheese. Cover, and refrigerate overnight.
Meanwhile, in a medium bowl, mix cream cheese, cream-style corn, sliced ripe olives, onion, green peppers, cream-style corn, cream-style corn, and cream cheese. Mix together.
Bake uncovered and covered in the preheated oven for 25 minutes.
Lower oven temperature to 350 degrees F (175 degrees C), and bake for the remaining 10 minutes. Remove from oven, and immediately press down on the baking dish with a spoon, if you desire. Let stand 10 minutes. Drain grease from oven.
Prepare Mexican-style corn by stirring together cream cheese, cream-style corn, diced onion, green peppers, cream-style corn, cream-style corn, diced tomato, Mexican-style corn, Mexican-style corn, and Mexican-style corn.
Serve over warm tortillas with cream cheese and salsa.
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