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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A zingy, zesty corn dish. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 tablespoon olive oil |
1 onion, peeled and finely minced |
2 cups tomato puree |
1 tablespoon celery, diced |
3 cups corn, uncooked (fresh is best, but frozen is fine) |
2 tablespoons chili powder |
2 tablespoons butter |
salt and pepper |
Directions:
1. Preheat oven to 350°F.
2. Heat oil and saute onion until translucent.
3. Add remaining ingredients, mix well and pour into a casserole.
4. Bake for one hour.
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