Creamy Tex-Mex Corn
A great dish to cook corn leftovers!
Ingredients
- 4 cups fresh or thawed corn kernels
- ½ cup light cream or milk
- 4 Tbsp butter
- 1 Spanish onion, chopped
- 1 red pepper, diced
- 1 Tbsp Tex-Mex spices, ground
- 1 medium tomato
- Choice of garnishes: Parsley, basil, coriander or chives
Method
-
1
Place half the corn and the cream in a blender. Blend to a smooth purée and set aside.
-
2
Heat a large pan on medium heat. Add the butter, onion, spices and pepper. Cook slowly for a few minutes without browning.
-
3
In the meantime, cut the tomato in two and grate to extract the pulp. Discard the skin.
-
4
Add the tomato pulp, the remaining corn to the pan and salt to taste. Mix well and cover. Let simmer for 10 minutes on low heat.
-
5
Pour in the cream corn, mix well, and cook for another 2 to 3 minutes.
-
6
Garnish with herbs and serve.
