In large skillet, heat oil over medium-high heat. Add onion and corn; cook 4 minutes or until lightly charred, stirring once. Reserve ¾ cup corn mixture; in blender, purée remaining corn mixture, sour cream, lime juice, chili powder, salt and pepper. Makes about 1½ cups.
Serve taquitos topped with corn purée, reserved corn mixture, cheese and cilantro garnished with chili powder and lime wedges.
Approximate nutritional values per serving (3 taquitos, 6 T. corn purée, 3 T. corn mixture, 1 T. cheese, ½ T. cilantro): 440 Calories (258 Calories from Fat), 29g Fat (9g Saturated), 43mg Cholesterol, 651mg Sodium, 40g Carbohydrates, 4g Fiber, 8g Sugars, 12g Protein
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