| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 3 |
|
Garlic cloves, minced |
| 1/2 |
c |
Chopped sweet white onion |
|
|
like Vidalia or Maui |
| 8 |
|
Ears of fresh corn, grated |
|
|
about 3 1/2 cups |
| 2 1/2 |
c |
Milk |
| 1/4 |
c |
Cream |
| 1 1/2 |
t |
Salt |
|
|
Minced cilantro and diced |
|
|
tomato for garnish |
|
|
optional |
|
|
Red Pepper Garnish |
|
|
optional |
| 1 |
|
Red bell pepper, roasted |
| 1 |
|
Red jalapeno, stemmed and |
|
|
seeded see note |
| 1 |
|
Garlic clove |
| 1 |
pn |
Salt |
| 1 |
t |
Water Cilantro Cream Garnish |
|
|
optional up to 2 |
| 1/2 |
c |
Cilantro leaves |
| 1 |
|
Garlic clove |
| 1/2 |
c |
Sour cream |
| 1 |
pn |
Salt |
INSTRUCTIONS
INSTRUCTIONS: Melt the butter in a heavy 3- quart pot. Add the garlic
and onion and gently cook until softened, about 5 minutes. Do not
brown. Stir in the grated corn, any corn juices from the bottom of the
bowl, and the milk. Simmer very gently, stirring frequently, for 15
minutes. Add the cream and salt. Garnish with cilantro and tomato. Or
drizzle with the Red Pepper Puree and/or Cilantro Cream for a special
occasion. (Place the purees in plastic squeeze bottles for easy
drizzling.) Red Pepper Puree: Roast the bell pepper over a gas burner
until blackened. Place in a small paper bag, twist shut and let steam
for 10 minutes. Remove the pepper and scrape off the blackened skin.
Core and seed the pepper. Puree in a blender with the jalapeno,
garlic, salt and water. Cilantro Cream: Combine the cilantro, garlic,
sour cream and salt in a blender and puree. Serves 6. Note: Or use a
Mancini brand fire-roasted red jalapeno. (This product is sold in 12-
ounce jars.) PER SERVING: 265 calories, 8 g protein, 26 g
carbohydrate, 16 g fat (9 g saturated), 46 mg cholesterol, 614 mg
sodium, 5 g fiber. Posted to CHILE-HEADS DIGEST V4 #124 by Bob Batson
<bob@sky.net> on Sep 15, 1997
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