Creamy Chipotle Corn

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.