- 16 ounces frozen whole-kernel corn, thawed
- 12 ounces fat-free evaporated milk
- 2 ounces chopped green chiles, drained
- 1/4 to 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne (optional)
- 1/2 medium red bell pepper, finely chopped (optional)
- 3 medium green onions, finely chopped
- 2 teaspoons light tub margarine
- 1/4 cup shredded fat-free sharp Cheddar cheese
- In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
- Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
- Cooking tip on thawing frozen vegetables: To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.