Cart
Corn and Green Chilies
• 1 lb. frozen whole kernel corn
• 2 Tbsp. butter
• 1 medium onion, chopped
• 1 can chopped green chilies (4 ounce)
• 1/2 lb. Monterey Jack cheese, shredded
• salt and pepper to taste
• 1/2 cup sour cream
Melt the butter in a large sauce pan. Saute the chopped onion and the green chilies until the onion is tender.
Add the frozen corn and cook until heated through.
Stir in the shredded cheese and salt and pepper to taste.
When the cheese is completely melted, remove from heat and stir in the sour cream. Serve hot.
SOURCE: Texas Beef Council
Servings: 4-6
|
|
|
|
