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

Preparation 20 MIN

Cooking 25 MIN
Servings 4

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.

Ethnée de Vienne’s Tex-Mex Pork Chops

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)

4 h 5 min

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

Ingredients

Preparation

Note

Good with...

Ethnée de Vienne’s Tex-Mex Pork Chops

Healthy Pick