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, reserving liquid.
Set vegetable mixture aside.
Measure reserved liquid, adding water if necessary, to measure 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 vegetable mixture; bring to a boil.
Reduce heat; simmer for 1 minute.
Spoon into a serving bowl; sprinkle with cheese, covering until cheese melts.
Yields 2 1/2 cups.