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Mexican Hot Corn

yield: 4 total time: 35 minutes
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Ingredients

  • 22 ounces white shoepeg corn drained
  • 1/4 cup butter
  • 4 ounces cream cheese
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 tablespoon fresh cilantro chopped
  • 4 ounces chopped green chilies
  • 1/2 jalapeño chopped

Nutrition

  • Calories : 350 calories
  • Carbohydrate : 34 grams
  • Cholesterol : 60 milligrams
  • Fat : 23 grams
  • Fiber : 5 grams
  • Protein : 7 grams
  • SaturatedFat : 13 grams
  • Sodium : 200 milligrams
  • Sugar : 7 grams
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