Name: Ethné de Vienne’s Tex-Mex Cream-Style Corn
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 litre) fresh or frozen and thawed corn kernels; 1/2 cup (125 ml) 15% cooking cream or milk; 1 medium tomato; 1 Spanish onion, chopped; 1 red bell pepper, seeded and diced; 1 tablespoon (15 ml) Tex-Mex spices, ground; 1/4 cup (60 ml) butter; Fresh herbs, of your choice, chopped (parsley, basil, cilantro, chives)

Ingredients

4 cups (1 litre) fresh or frozen and thawed corn kernels
1/2 cup (125 ml) 15% cooking cream or milk
1 medium tomato
1 Spanish onion, chopped
1 red bell pepper, seeded and diced
1 tablespoon (15 ml) Tex-Mex spices, ground
1/4 cup (60 ml) butter
Fresh herbs, of your choice, chopped (parsley, basil, cilantro, chives)

Preparation

In a blender, purée half the corn until smooth with the cream. Set aside.
Cut the tomato in half and grate it to extract all the pulp. Discard the skin. Set aside.
In a large saucepan over medium heat, soften the onion, bell pepper, and spices in the butter. Add the tomato pulp and the remaining corn kernels. Season with salt. Stir to combine and cover. Let stew for 10 minutes over low heat.
Add the corn cream and bring to a boil. Cook, uncovered, for 2 to 3 minutes. Garnish with herbs and serve with Tex-Mex Pork Chops.

Note from Ricardo

Substitute the Tex-Mex spices by:

- The Little Italy spice mixture and garlic

- Tajine spice mixture and ginger

- Imperial Kashmir curry spice mixture, garlic, and ginger

Ethné de Vienne’s Tex-Mex Cream-Style Corn

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note