- 1/4 cup butter
- 2 (11 ounce) cans shoepeg corn, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL®)
- 1 (8 ounce) package cream cheese
- 1/4 teaspoon ground cumin, or to taste
- Melt butter in a large saucepan over medium heat. Stir corn, diced tomatoes with green chile peppers, and cream cheese into the melted butter until smooth; season with cumin. Cook until hot, about 5 minutes.