This cheesy blend of corn, red peppers and green onions, topped with crushed tortilla chips and cilantro, is the ideal side dish to any Mexican entrée.
10 Min(s) Prep | 25 Min (s) Cook
Makes 6 servings.
10Min(s) Prep 25Min (s) Cook Makes 6 servings.
green onions, sliced
chopped red peppers
(10 oz. each) frozen corn, thawed, drained
2% Milk VELVEETA, cut into 1/2-inch cubes
crushed tortilla chips
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Cook and stir onions and peppers in margarine in large skillet on medium-high heat until crisp-tender.
Stir in corn and VELVEETA; cook on medium-low heat 5 to 7 min. or until VELVEETA is completely melted and mixture is heated through, stirring occasionally.
Spoon into serving bowl; top with remaining ingredients.
Use Your Microwave:
Microwave onions, red peppers and margarine in 1-1/2-qt. microwaveable bowl on HIGH 2 to 3 min. or until vegetables are tender. Stir in corn and VELVEETA. Microwave 5 to 7 min. or until VELVEETA is completely melted and mixture is heated through, stirring after 4 min.; mix well. Spoon into serving bowl and continue as directed.
Substitute 6 oz. (3/4 of 8-oz. pkg.) cubed PHILADELPHIA Neufchatel Cheese for the VELEETA.
This easy-to-make side dish gives corn a whole new flavor. The red peppers provide a good source of vitamin C!
How to Chop Fresh Cilantro:
Just place cilantro leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen shears, using short quick strokes.