Cream Cheese Corn with Green Chiles

Between the avocado fries and this cream cheese corn, tonight's dinner was pretty phenomenal, despite the fact that I had a pretty lackluster main dish. I had corn like this at the wedding of my friends Megan and Joel, and I've wanted to make it ever since. Now, two years later, I finally did. Two Hall-of-Famers in one day.

From bigovencom:

2 Tbsp. butter
8 oz reduced fat or fat-free cream cheese
2 16-ounce cans of whole kernel corn, drained
4 ounces of canned green chiles
2 tsp. minced onion
1/4 tsp. salt
1/2 tsp. garlic powder
cayenne pepper to taste

In a saucepan, melt the butter, then add the cream cheese and stir to soften. Add the corn and stir it to help break up and fully melt the rest of the cream cheese. Add the green chiles, minced onion, salt, and garlic powder. Stir over low-medium heat until heated through and onion is softened. Add the cayenne pepper to taste.