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package (12 count)frozen corn-on-the-cob
cups shredded añejo, fresco or cotija style cheese (6 oz)
In 4-quart saucepan, place frozen corn-on-the-cob; cover with cold water. Heat to boiling over high heat. Cover and reduce heat slightly. Boil 4 to 6 minutes or until thoroughly heated. Do not overcook.
Remove corn from water. Immediately spread mayonnaise over corn. Sprinkle with cheese and chile powder.
- Elotes con Limon y Chile: Spread 3/4 cup butter on hot corn instead of mayonnaise. Squeeze juice from 2 limes on corn instead of sprinkling with cheese. Sprinkle with chile powder and salt, if desired.
- Elotes con Crema y Chile: Spread 3/4 cup sour cream on hot corn instead of mayonnaise. Sprinkle with chile powder and salt, if desired.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.