Creamy Tex-Mex Corn
A great dish to cook corn leftovers!
- 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
Place half the corn and the cream in a blender. Blend to a smooth purée and set aside.
Heat a large pan on medium heat. Add the butter, onion, spices and pepper. Cook slowly for a few minutes without browning.
In the meantime, cut the tomato in two and grate to extract the pulp. Discard the skin.
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.
Pour in the cream corn, mix well, and cook for another 2 to 3 minutes.
Garnish with herbs and serve.