Ingredients

How to make it

  • Discard the stems of the chilies. Break them open, shake out the seeds, and tear out the veins. Tear the chilies in large pieces and toast them in a low oven, 200 degrees for about 5 minutes. Pulverize them in a spice grinder and reserve. Melt the butter in a large skillet, add the onion, and sauté until softened, about 3 to 5 minutes. Add the tomatoes, oregano, seasonings, and the half and half and mix well. Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes. Add the corn kernels and simmer 2 to 3 minutes more. Serves 4 small or 2 large portions.

Reviews & Comments 7

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    " It was excellent "
    bakermanrooster ate it and said...
    Sounds really good high five to you.
    Bakermanrooster--Richard
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    " It was excellent "
    spinach1948 ate it and said...
    Delicious.
    great recipe.
    5 forks.
    ED
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  • cuzpat 4 years ago
    Got to say i love this!! high 5!
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    " It was excellent "
    goodeat ate it and said...
    I love this recipes!! five forks!!
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    " It was excellent "
    lisamariecr ate it and said...
    Have you ever tried this recipe on ears of corn? How about cooking it on the grill? We are big grillers and it sounds heavenly. I thought I would give it a whirl on the grill.
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    " It was excellent "
    valinkenmore ate it and said...
    Sounds wonderful!
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    " It was excellent "
    jolielives ate it and said...
    Sounds DIVINE
    Thanks
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