Ethné de Vienne’s Tex-Mex Cream-Style Corn | RICARDO
Ricardo's recipe : Ethné de Vienne’s Tex-Mex Cream-Style Corn
Keywords
- corn
- corn recipes
- cream-style corn
- cream-style corn recipes
- tex-mex
- tex-mex recipes
- tex-mex cooking
- Ethné de Vienne
- Ethné de Vienne's recipes
Ingredients
- 4 cups (1 litre) fresh or frozen and thawed corn kernels
- 1/2 cup (125 ml) 15% cooking cream or milk
- 1 medium tomato
- 1 Spanish onion, chopped
- 1 red bell pepper, seeded and diced
- 1 tablespoon (15 ml) Tex-Mex spices, ground
- 1/4 cup (60 ml) butter
- Fresh herbs, of your choice, chopped (parsley, basil, cilantro, chives)
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