Ellen Morton Hamil was a good childhood friend of my sister, Mary. She brought this dish to a Concord High School sisters’ party that I held here on Ragged Mountain in September of 2010.

4 cups fresh corn (cook in boiling water for about 5 minutes, drain well) or use an equivalent amount of canned corn.  Ellen uses canned.  If you use frozen, be sure to cook it.  You can easily add another two cups of corn if you have a crowd.

2 Tbsp butter or margarine
1 package (8 ounces) – cream cheese
1 can (4 ounces) – diced green chiles, drained. Ortega brand is best.

Melt butter or margarine in a heavy saucepan over low heat.  Add cream cheese.  Stir well until blended.

Stir in cooked corn, add a bit of sugar if you like (she doesn’t), and green chiles.  Spoon into a lightly greased one-quart baking dish.

Top with slices of tomato or diced pimento.

Cover and bake at 350 degrees for about 25 minutes.

Serves six.