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    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

 

 

 

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