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Lynn's Mexican Corn

1 10-ounce package frozen whole kernel corn 
¼ cup chopped green pepper 
¼ cup chopped sweet red pepper 
¼ cup chopped celery 
¼ cup reduced-calorie soft-style cream cheese 
½ 4-ounce can (¼ cup) diced green chili peppers 
1 tablespoon skim milk
¼ teaspoon salt
Dash pepper 

In a medium saucepan combine corn, green pepper, red pepper, celery, and ½ cup water. Cook about 5 minutes or till corn is tender. Drain. 

Stir in cream cheese, chili peppers, milk, ¼ teaspoon salt, and dash pepper. Heat through. 

Keep your feet on the ground, but let your heart soar as high as it will. Refuse to be average or to surrender to the chill of your spiritual environment. [The Root Of The Righteous]

- A. W. Tozer