“Aren't you getting tired of my magazine recipes? Maybe I either need to (1) stop subscribing to so many or (2) Read them & toss them. But those pictures look soooo good that I'm sure I'll make it someday. I can't swear to the publication but the date is Oct. 2004 & the page looks like those BHG prize tested cut-outs.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut corn kernels from cobs if using fresh.
  2. In a large saucepan, cook corn, potatoes, carrots, jalapeño peppers and garlic in enough boiling water to just cover for 15-20 minutes until all vegetables are tender. Drain off water.
  3. Add butter to vegetables & coarsely mash with a potato masher. Stir in sour cream & 3/4 cup cheese.
  4. Season to taste with salt & pepper.
  5. Top with remaining cheese.
  6. Microwave 30 seconds to 1 minute or until cheese topping melts.
  7. Serve immediately.

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