When you want something easy and vaguely Mexican, this will do it. As always, adjust spice level to suit your taste (I always add LOTS more cumin and smoked paprika).

Ingredients:

• 4 cups frozen or fresh corn kernels (even canned will do in a pinch--just drain it first)

• 1 Tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 - 15 ounce can diced tomatoes with green chilis 

• 1 - 15 ounce can kidney or pinto beans, drained and rinsed (garbanzos are also good here, though not so Mexican)

• 1 cup shredded sharp cheddar cheese or Mexican cheese mix.

• 1/2 cup sour cream or plain yogurt

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon smoked paprika

• Salt and black pepper to taste

• Fresh cilantro, chopped (for garnish, optional)

Instructions:

- If using frozen corn, thaw and drain it. If using fresh corn, husk and cut the kernels off the cob.

- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

- Add the corn to the skillet and cook for 2-3 minutes, stirring occasionally. Stir in the diced tomatoes with green chilis, beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.

- Reduce the heat to low. Stir in the shredded cheese and sour cream/yogurt until the cheese is melted and the mixture is creamy.

- Transfer the Chili Cheese Corn to a serving dish. Garnish with chopped cilantro, if desired. Serve warm.