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Nutrition Facts
Serving Size 250 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 700 mg 29%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 9 g
Vitamin A 20% Iron 4%
Vitamin C 25% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mexican Street Corn Queso
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

8 Oz low fat Neufchatel cream cheese
16 Oz H-E-B Queso Blanco
12 Oz fresh pico de gallo
32 Oz frozen sweet corn
1/2 cup(s) fresh cilantro, finely chopped
2 Oz cotija cheese
1 serrano pepper, very finely chopped
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Preheat oven or grill to 400ºF.
In a large bowl, soften cream cheese 45 to 60 seconds in a microwave.
In same bowl, add queso, pico de gallo, corn and cilantro stirring gently to mix together.
Pour into a cast iron or oven-safe skillet and top with crumbled Cotija cheese and serrano.
Place pan in oven or on grill. Oven cook time is 35 minutes. Grill cook time is about 20 minutes.
Serve warm directly from skillet with fresh tortilla chips.


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