Brenda Bustillos | United Cooperative Services
“This is absolutely my favorite side dish. I prefer my street corn (elote) on a stick, but I created this deliciously spicy recipe for when I am in a pinch for time, or if fresh corn is out of season. I guarantee: If you make this once, you will make it again!”
1 can whole kernel corn (15.25 ounces), drained
2 ounces cream cheese
2 tablespoons diced canned green chiles
1 teaspoon diced fresh or pickled jalapeño pepper, or more to taste
Kosher salt and cracked pepper, to taste
1–2 tablespoons crumbled cotija cheese
Chopped cilantro, to taste
Paprika, to taste
1. Place corn, cream cheese, chiles, jalapeños, salt and pepper in a small saucepan and cook until cream cheese is melted and ingredients thoroughly incorporated.
2. Spoon heated mixture into small bowls and top with crumbled cotija cheese, cilantro and paprika.
Servings: 4. Serving size: 6 ounces. Per serving: 148 calories, 4.90 g protein, 5.45 g fat, 22.55 g carbohydrates, 3.76 g dietary fiber, 299 mg sodium, 4.39 g sugars, 15 mg cholesterol
Correction: December 28, 2016
Two steps of this recipe that should not have been included were removed.