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Ingredients
  • 6 ounces PHILADELPHIA Cream Cheese, cubed
  • ¼ cup unsalted butter
  • 3 cloves garlic, minced
  • ⅓ cup milk
  • 2 cups corn kernels, frozen, canned or roasted
  • ½ teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves
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