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

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