Category: Mexican

1 cup Corn kernels

1/3 cup Finely chopped onion

1 Jalapeno chile pepper, stem and mince

1 1/2 cup Queso asadero, grated

2 tbsp Heavy cream

WHITE CHEESE, fresh, semi soft: Monterey jack, farmers, queso asadero, fresco. etc. CORN: 1 large ear yields 1 cup kernels.

Place all ingredients in a medium bowl and stir to mix. Use right away or store in the refrigerator overnight. Maximum: 24 hrs. MAKES 2 cups enough for 12 tamales.