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Spicy Mexican Corn

4 servings

  • 8 ounces picante sauce
  • 16 ounces package frozen corn
  • 4 Tablespoons shredded part
       skim mozzarella cheese

Drain picante sauce, reserving liquid; set vegetable mixture aside. Measure reserved liquid, adding water if necessary to measure 1/2 cup. Combine reserved liquid and corn in small saucepan. Cook, uncovered, over medium heat about 6 minutes or until tender, stirring occasionally.

Add vegetable mixture, and bring to a boil. Reduce heat, and simmer 1 minute. Spoon into serving bowls and sprinkle with cheese, serve when melted (cover cheese if necessary).

 
Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 32
Percent Total Calories From: Fat 19%, Protein 13%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 4mg, Sodium 812mg, Total Carbohydrate 29g, Dietary Fiber 1g, Protein 6g, Vitamin A 642 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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