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 part skim Mozzarella cheese

Preparation

Drain picante sauce; reserve liquid.
Set vegetable mixture aside.
Measure reserved liquid.
Add water, if necessary, to measure 1/2 cup.
Combine corn and reserved liquid in a saucepan. Cook, uncovered, over medium heat, stirring occasionally, about 5 minutes or until corn is tender.
Add picante sauce and bring to a boil.
Reduce heat and simmer 1 minute.
Spoon into a serving bowl.
Sprinkle with cheese, covering until cheese melts.
Yields 2 1/2 cups.
Contains 153 calories (18% from fat, 2/3 cup serving).