Creamed corn in chile butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried chilies; such as ancho | |
| . mulato, pasilla or | ||
| . chipotle | ||
| 8 | tablespoons | Butter |
| 1 | small | Onion; chopped fine |
| 12 | Cherry tomatoes; halved | |
| 1 | teaspoon | Dried oregano |
| Salt & pepper to taste | ||
| 1 | cup | Half-and-half |
| 8 | Ears fresh sweet corn; to | |
| . make 3 to 4 cups of | ||
| . kernals | ||
Directions
Discard the stems of the chilies. Break them open, shake out the seeds and tear out the veins. Tear the chilies in large pieces and toast them in a heavy skillet over low heat, holding the pieces flat with a spatula as you toast them (1 to 2 minutes per side). Pulverize them in a spice grinder and reserve.
Melt the butter in the skillet. Add the onion and saute until softened, about 3 to 5 minutes. Add the tomatoes, oregano, seasonings and half-and-half; mix well. Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes. Add the corn kernals and simmer another 2 to 3 minutes.
Nutritional information: per serving: 447 calories; 32g fat; 458mg sodium; 90mg cholesterol
** Dallas Morning News - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95