Creamy Chipotle Corn

9 ingredients
7 steps

Ingredients

  • 3 cups onions, chopped
  • 3 cups Red or green peppers, chopped
  • 1/3 cup Fresh garlic, minced
  • 3/4 cup oil
  • 1 gal. Frozen whole kernel corn, thawed, drained
  • 1-1/2 qt. zucchini, chopped
  • 1/3 cup Canned chipotle peppers in adobo sauce, pureed
  • 1 loaf VELVEETA Pasteurized Process Cheese Spread, Loaf, cubed
  • 3/4 cup chopped cilantro (optional)

Directions

  1. 1
    Saute onions, bell peppers and garlic in hot oil 3 to 4 minutes or until vegetables are tender.
  2. 2
    Add corn, zucchini and chipotle puree.
  3. 3
    Cook 5 to 6 minutes or until thoroughly heated, stirring occasionally.
  4. 4
    Add process chesse spread; cook until melted, stirring frequently.
  5. 5
    Stir in cilantro.
  6. 6
    Transfer to full hotel pan (or half hotel pan for trial recipe).
  7. 7
    Hold in steam table up to 2 hours.

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