Low Fat Mexican-Style Creamed Corn
Low Fat Mexican-Style Creamed Corn recipe
Yield
4 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
corn kernels, canned
frozen, whole |
|
| ¼ | cup |
cream cheese (reduced-fat)
|
*
|
| 1 | tablespoon |
milk, skim
|
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
green bell peppers
|
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
green chili peppers
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
corn kernels, canned
frozen, whole |
|
| 59 | ml |
cream cheese (reduced-fat)
|
*
|
| 15 | ml |
milk, skim
|
|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
green bell peppers
|
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
green chili peppers
diced |
|
Directions
In a medium saucepan combine corn, green pepper, red pepper, celery, and ½ cup water.
Cook about 5 minutes or until corn is tender. Drain.
Stir in cream cheese, chili peppers, milk, ¼ teaspoon salt, and dash pepper.
Heat through.
