1 potato; 2 corn-on-the-cob; 1 cup sweet onion; 14 1/2 ounces fat free less sodium chicken broth; 2 teaspoons chopped fresh cilantro; 1/8 teaspoon ground black pepper; 2 teaspoons lime juice
Heat some water in MEC pot over medium heat and cook potatoes, corn and onion, stirring occasionally, 5 minutes or until corn turns golden and potatoes start to stick. Stir in broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Lightly mash with fork or potato masher until creamy. Stir in remaining ingredients.