Spicy Mexican Corn - cooking recipe

Ingredients

1 (8 oz.) jar picante sauce
1 (16 oz.) pkg. frozen whole kernel corn
1/2 c. (2 oz.) shredded Mozzarella cheese

Preparation

Drain picante sauce, reserving liquid.
Set vegetables aside. Measure reserved liquid, adding water to make 1/2 cup.
Combine reserved liquid and corn in saucepan.
Cook, uncovered, over medium heat, stirring occasionally, about 5 minutes or until corn is tender.
Add remaining ingredients; bring to a boil.
Reduce heat and simmer 1 minute.
Put in serving dish; sprinkle with cheese.
Cover until cheese melts.