Mexicali Cream Cheese Corn
Source of Recipe
WKRG
List of Ingredients
Mexicali Cream Cheese Corn
1 tablespoon olive oil
1 Poblano pepper, small diced
1 small red bell pepper, small diced
1/2 red onion small dice
4 cups sweet corn (fresh, frozen, canned)
1 teaspoon chili powder
1/2 tsp of Adobo seasoning w/ cumin
8 oz cream cheese (cut in 1” cubes Recipe
Heat oil in a large nonstick skillet over medium-high heat.
Add poblano pepper, red bell pepper, and onions. Saute until translucent.
Add corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes.
Stir in chili powder and Adobo seasoning and cook for 30 seconds more.
Add the cream cheese and stir until melted, about 2 minutes more.
Yield: 6 servings
|
Â
Â
Â
|