Categories: Sides

Ingredients

• 1 tsp canola oil
• 1 cup diced onion
• 1 medium poblano, seeded and diced
• 2 cups frozen corn kernels
• 1 1/2 oz. cream cheese
• 3 tbsp milk
• 2 tbsp chopped cilantro
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 cup diced roasted red peppers

Directions

1. Heat the oil in a medium saucepan over medium heat. Cook the onion and chile for 5 minutes or until peppers are tender, stirring frequently.

2. Stir in the corn, cream cheese and milk. Bring just to a boil over medium heat. Reduce the heat and simmer, covered, for 10 minutes or until mixture has thickened slightly and onions are very soft. Remove from the heat, let stand 5 minutes, uncovered, to absorb flavors.

3. Stir in the remaining ingredients. Sprinkle with diced roasted red peppers.

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