Acapulco Corn
3 T. butter
2 C. chopped onion
3 C. corn, cut from cob
1/4 C. water
1/2 C. sour cream
1 C. grated Monterey Jack or Mozzarella cheese
2 diced jalapeno chilies
3/4 tsp. salt
3/4 tsp. freshly ground pepper
Saute onion in butter until tender. Add corn and water and cook 5 minutes over medium heat, stirring once.
Remove cover and reduce liquid. Stir in remaining ingredients until cheese melts.