| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Dozens ear of corn |
| 1 |
c |
Butter |
| 2 |
|
Whole onion,chopped |
| 2 |
lg |
Bell pepper,chopped |
| 6 |
lg |
Tomatoes, peeled, seeded |
| 2 |
ts |
Salt |
| 2 |
ts |
Pepper |
|
ds |
Milk |
INSTRUCTIONS
Shuch the corn. Working with one cob at a time, hold it over a bowl and cut
away the kernels, then scrape the cob to release the corn milk. (I use the
large holes on my grater and then the knife to scrape) Melt the butter in a
heavy pot over medium high heat. Add the onion, bell peppers, and tomatoes,
and saute until the oni0ons are translucent, about 5 minutes. Stire in the
salt and pepper, then add the corn kernels and corn milk, and stir well.
Reduce heat to medium and cook until the corn is tender, 20 to 30 minutes.
If the mixture begins to thicken too much before the corn is tender, add a
little milk.
Per serving: 482 Calories; 33g Fat (57% calories from fat); 8g Protein; 48g
Carbohydrate; 82mg Cholesterol; 1243mg Sodium
Recipe By: Gigi Patout of Patout's/tpogue@idsonline.com
Posted to FOODWINE Digest 28 Sep 96
Date: Sat, 28 Sep 1996 16:38:25 +0100
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”