Difference between revisions of "Down South Corn"
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Dried chile pepper Recipes]] | [[Category:Dried chile pepper Recipes]] | ||
[[Category:Cherry tomato Recipes]] | [[Category:Cherry tomato Recipes]] | ||
Revision as of 10:53, 5 May 2012
Description
Purchased from the Reinhart Estate in Ida, Oklahoma in 1992. Dated 1941. I make this at least 4 times over the summer when the corn is good and sweet. Yummy.
- Contributed by Cat's Recipes Y-Group
Ingredients
- 4 dried chilies
- ½ pound salted butter
- 1 small white onion, chopped fine
- 12 cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup heavy whipping cream
- 3 to 4 cups fresh sweet corn kernels
Directions
- Deseed and toast chiles in 200°F oven for 5 minutes.
- Pulverize the chilies and reserve.
- Melt the butter in a large skillet.
- Add the Onion and sauté until softened about 3 to 5 minutes.
- Add the tomatoes, oregano, seasonings, and cream mix well.
- Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes.
- Add the corn kernels and simmer 2 to 3 minutes more.
