1/2 cup sliced and diced onion
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped green chile peppers
1 (8 ounce) can sliced ripe tomatoes
1 (2.25 ounce) can whole kernel corn, undrained
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 tablespoons chopped fresh parsley
1 (16 ounce) can whole kernel corn, undrained
1 (16 ounce) container sour cream
Place the onion, cream cheese, green chile peppers and tomatoes in a medium bowl. Mix well. Pour in the corn, eggs, salt, paprika, cumin, chili powder, cinnamon, nutmeg, cloves and parsley. Mix thoroughly.
Pour mixture into a large microwave-safe saucepan or casserole dish. Cover and microwave at 30 second intervals, stirring constantly, for about 20 to 30 minutes.