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Prep 5min
Total25min
Servings6
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Ingredients
1
bag (16 oz) Cascadian Farm™ frozen organic sweet corn
2
tablespoons vegetable oil
1
cup Mexican table cream (or half-and-half)
2
chipotle peppers in adobo sauce, finely chopped
1/2
cup queso fresco (Mexican fresh cheese) or feta, crumbled
1/2
cup cilantro or parsley, finely chopped
Salt to taste
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Steps
1
Preheat grill to high.
2
Toss frozen sweet corn into a large, foil pan. Drizzle with vegetable oil and stir to coat. Place on hot grill and cook until corn is sizzling hot and a few pieces are slightly browned, about 10-15 minutes.
3
Pour Mexican table cream over the corn; stir to coat. Fold chipotle peppers into the mixture. Sprinkle with queso fresco and parsley or cilantro. Serve and enjoy!
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If you can't find these Mexican ingredients at your store, substitute Half and Half for the table cream, and mild feta cheese for the queso fresco.
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Nutrition Facts
Serving Size:1 Serving
Calories
155.7
Total Fat
14.9g
23%
Saturated Fat
6.4g
32%
Cholesterol
33.4mg
11%
Sodium
426.4mg
18%
Potassium
128.3mg
4%
Total Carbohydrate
3.2g
1%
Dietary Fiber
0.4g
2%
Sugars
2.5g
Protein
3.2g
% Daily Value*:
Vitamin C
29.90%
30%
Calcium
10%
10%
Iron
1.30%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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