Creamed Corn In Chile Butter Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Dried chilies, such as ancho
. mulato, pasilla or
. chipotle,
8 tbsp: Butter,
1 small: Onion, chopped fine
12: Cherry tomatoes, halved
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp