Yield: 1 Servings
|3 tablespoons||Olive oil|
|1 can||Creamed corn|
|3 tablespoons||Finely chopped onion|
|3 tablespoons||Finely chopped sweet red pepper|
|3 tablespoons||Finely chopped green bell pepper|
|3 tablespoons||Chopped ripe olives|
|1½ cup||Milk (I prefer whole milk or even half and half)|
Heat the olive oil in a saucepan. Add the onions and peppers and cook until the peppers turn bright (green and red) but not mushy. Add the olives, the canned creamed corn, and the milk. Heat slowly to just below the boiling point. Taste and add salt and freshly ground black pepper.
This is pretty as well as delicious. A little chopped fresh cilantro served at the table is a nice touch (if you like cilantro).
Posted to FOODWINE Digest 20 Jan 97 by Bruce Baker <bbaker@...> on Jan 20, 1997.