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Nutrition Facts
Serving Size 1 (147g) Recipe makes 1 servings
Calories 138
Calories from Fat 40		(28%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 486mg		20%
Potassium 352mg		10%
Total Carbohydrate 22.1g		7%
	Dietary Fiber 2.3g	9%
	Sugars 1.0g
Protein 6.0g		11%
detailed view... how is this calculated?

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Easy, Deliciously Cheesy Sauteed Corn, Mexican Style

Recipe #34624 | 7 min | 2 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Anu
Jul 23, 2002

Surprisingly, this is a pretty low-cal side dish! I made this last night when I just didn't know what to eat! I knew I felt "cheesy", and there was loads of corn at home, but I didn't feel up to an elaborate recipe, so I put this together and topped this dish over pita bread for a great dinner!

SERVES 1 (change servings and units)

Ingredients

1/2 cup frozen corn kernels or fresh corn kernels
1-2 tablespoon salsa (use your favourite)
1 tablespoon water
1/8 teaspoon cumin
1/8 teaspoon dried oregano
17 1/2 g plain cheese spread (I use one "triangle" of Laughing Cow Cheese Spread)

Directions

1
Dump the first 5 ingredients (corn to oregano) in a medium saucepan, stir well, and saute on a high flame for about 5 minutes or until most of the liquid has been absorbed or evaporated.
2
Now reduce the flame to low and add the cheese spread, and swirl it around with the sauteed corn with a wooden spoon until melted and well mixed.
3
Serve hot, on bread, or over mashed potatoes, or with just about anything else!
4
It's so yummy, you eat it straight.

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Featured Reviews for This Recipe

From: bmcnichol

On Feb 11, 2009

I read the reviews before making so I used a 15 ounce can of corn (I'm not a fan of frozen corn) which was over a cup of corn. I kept the other ingredients the same. I used 2 tablespoons of picanta instead of salsa and topped with a mexican blend of cheese. We all enjoyed this and it was the perfect amount of corn and seasoning for us. Made with Low Carb Mexi Baked Chicken. Nice easy side dish.

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From: ladypit

On Jun 5, 2007

This is delish! I doubled it and served it with Beef and Bean Burritos. It didn't quite make enough for our liking was the only problem. I used low fat laughing cow. I think next time I'll up the corn but leave the rest the same. This was a great easy Mexian style side dish.

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From: BonnieZ

On Jul 7, 2006

I chose to use fresh corn cut from the cobb, light laughing cow cheese and doubled the recipe. I served along side Healthy Chicken Enchiladas #134212 and they complimented each other perfectly. I honestly had a hard time rating this one, as the flavor is a five, but the appearrance of the dish was a three. In the end the flavor is what matters so I settled on four stars. Thank you Anu for sharing the recipe.

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