Difference between revisions of "Down South Corn"
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* 3 to 4 cups fresh [[corn|sweet corn]] kernels | * 3 to 4 cups fresh [[corn|sweet corn]] kernels | ||
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# Deseed and toast chiles in 200°F oven for 5 minutes. | # Deseed and toast chiles in 200°F oven for 5 minutes. | ||
# Pulverize the chilies and reserve. | # Pulverize the chilies and reserve. | ||
Latest revision as of 13:21, 15 July 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
Procedures
- 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.
