MEXICAN CREAMED CORN WITH CHIPOTLE INGREDIENTS:
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
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.