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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 2 |
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It called Crazy Corn and it look good Ingredients:
4 dried chilies |
1/2 pound butter |
1 small onion, chopped fine |
12 cherry tomatoes, halved |
1 teaspoon dried oregano |
salt and freshly ground black pepper |
1 cup half and half |
3 to 4 cups fresh sweet corn kernels |
Directions:
1. 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 low oven, 200 degrees for about 5 minutes. Pulverize them in a spice grinder 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 the half and half and 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. Serves 4 small or 2 large portions.
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