MEXICALI CORN

6 cups corn kernals, sliced off the cob (about 4 cobs of corn. )*

3/4 cup chicken stock or water

1 lg. jalapeno pepper seeded, ribs removed and chopped fine** (see note)

1/2 cup finely chopped red bell pepper

2 Tbsp. butter

1 1/2 tsp. ground cumin

1 tsp. salt

ground pepper

1/2 cup finely chopped FRESH cilantro

1/2 fresh lime

1 cup Havarti, Gruyere, or Monterey Jack cheese shredded

METHOD:

In a large skillet, chicken stock or water and bring to a boil. Add corn kernals, cover and simmer over low heat for about 4 minutes. Liquid should be almost completely dissolved.

Add, both peppers, butter, salt and pepper. Simmer for about 4 more minutes stirring often.
Sprinkle cilantro over all and heat through. Remove from heat and pour into a casserole or serving dish. Squeeze a little lime juice over all.

Sprinkle shredded cheese over the entire dish and let melt for couple of minutes.
Serve immediately.

NOTE: * Measurements are approximate. They don't have to be exact.

** If you like your veggies on the hot and spicy side, leave the seeds and ribs intact and chop along with the peppers but please don't leave out the jalapenos.