Roasted Mexicali Corn With Caramelized Onions

In the long story of the Church, after the days of the apostles, wherever the phenomenon of glossolalia has appeared it has been looked upon as heresy. Glossolalia mostly has been confined to the nineteenth and twentieth centuries. But wherever and however its appearance, it has never been accepted by the historical churches of Christendom. It has been universally repudiated by these churches as a doctrinal and emotional aberration.

W.A. Criswell

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Life5, Lifetime tv	4	Servings

INGREDIENTS

4		Ears roasted corn
2	T	Unsalted butter
1	T	Vegetable oil
1		Red onion, finely diced
1		Green pepper, finely diced
1		Red pepper, finely diced

INSTRUCTIONS

How to Prepare the Roasted Corn:  Preheat the oven to 350 F. Remove all
the silk from each ear of corn  and all but one layer of the husk; dip
each ear in water to moisten.  Arrange the corn, husks covering
kernels, on a baking sheet and roast  for 45 minutes. Scrape the
roasted kernels from the ears with a knife.  How to Prepare the
Mexicali Corn:  Heat the butter and olive oil in a large saut pan over
medium-high  heat. Add the onions and cook until caramelized, 15-20
minutes. Add  the peppers and continue cooking until tender. Add the
corn and salt  and pepper to taste, cook 5 minutes more to heat
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 446 Calories From Fat: 157 Total Fat: 17.7g Cholesterol: 68.3mg Sodium: 406.1mg Potassium: 160mg Carbohydrates: 49.4g Fiber: 7.5g Sugar: 18.4g Protein: 23.1g