MEX­I­CAN CREAMED CORN WITH CHIPO­TLE IN­GRE­DI­ENTS:

Woman's Era - - Editorial -

2 cups corn niblets 1 large white onion – finely chopped 1 cup diced chipo­tle pep­per – we have used red bell pep­pers 3 tbsp to­mato sauce 2 tbsp olive oil 1 cup thick rich cream 1 cup full cream milk salt to taste

METHOD

Heat the oil and fry the onions till translu­cent. Mix in the red bell pep­pers and stir fry for a minute. Mix in the corn ker­nels and stir. Add 1 cup of water and add salt to taste.

Lower the heat and cover with a lid to cook/steam the corn niblets till half ten­der. Mix in the milk and con­tinue to cook till corn is ten­der.

Add the cream once the milk is ab­sorbed into the corn, Mix well. Put off the heat and add the to­mato sauce. Serve.

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