Mexican-style creamed corn

From Recidemia English
Jump to: navigation, search

Description

Ingredients

Procedures

In a medium saucepan combine corn, green pepper, red pepper, celery, and ½ cup water. Cook about 5 minutes or till corn is tender. Drain. Stir in cream cheese, chile peppers, milk, ¼ teaspoon salt, and dash pepper. Heat through. * per serving: 94 calories, 4 g protein, 17 g carbohydrates, 3 g fat, 0 mg cholesterol, 215 mg sodium, 144 mg potassium

Other links

See also