Ingredients:
1 Cup fresh yellow corn
2 Cloves garlic, minced
2 Tablespoon butter, melted
4 Large baking potatoes, peeled & quartered
1/2 to 3/4 Cup warm milk
1 Teaspoon salt
1/8 Teaspoon pepper
2 Teaspoon chili powder
1/2 Teaspoon ground cumin
1 4-1/2 oz. can green chilies
Garnish-chili powder
Cook corn and garlic in butter skillet over med. high heat stirring until tender. Set aside. Cook potatoes twenty minutes or until tender. Drain. Combine potatoes and next 5 ingredients in large mixing bowl. Beat with an electric mixer at med. speed setting until smooth. Stir in corn mixture and chills. Garnish. Yield is 4 to 6 servings.
Very Good.
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