The recipe was super easy, so I kept it simple and just made some cheese and veggie quesadillas to go along with it. Yum!
1 can creamed corn
1 can vegetable broth
Salsa verde
White wine vinegar
Cilantro
Sour cream
Simmer a can of creamed corn with the broth and a scoop of salsa verde (I added a few scoops because I like more spiciness and wanted to thicken it up a little bit). Once warmed through, sprinkle in a few drops of white wine vinegar and top with chopped cilantro and sour cream.
Source: Rachael Ray website
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