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

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

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

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

Note from Ricardo

Substitute the Tex-Mex spices by:

- The Little Italy spice mixture and garlic

Or

- Tajine spice mixture and ginger

Or

- Imperial Kashmir curry spice mixture, garlic, and ginger

Personal Note