Creamy Corn Bake
Serves 4-6: It served 4 of us perfectly as a side dish
Need:
6 large ears of corn (scrape the kernels of the cob)
1 garlic clove
1 tsp. ground cumin
1 onion, diced
1 long green Anaheim chile or New Mexican chile (roast it on the grill until sides blackened, then place in brown bag for 5-10 min, then peel, de-seed & dice)
1 large ripe tomato, seeded & diced
feta cheese
olive oil
fresh salt & pepper
Preheat oven to 375 degrees F
1. In blender: puree 1 cup of kernels w/ 1 cup water for 3 minutes
Strain, push out as much corn milk as possible- reserve all the liquid
2. Pound the minced garlic, cumin & 1/4 tsp. salt & dash fresh pepper in mortar until smooth paste
3. Heat olive oil in wide skillet
Add onion, garlic paste & chile
Saute over med. heat for 4 minutes
4. Stir in remaining corn kernels & corn milk
Lower heat, cover pan & simmer for 5 minutes.
5. Turn off heat, add tomato and stir until warmed through
6. Transfer to lightly buttered gratin dish
Cover dish with crumbled feta cheese
Bake about 25 minutes
7. Brown under broiler8. Serve and enjoy!
Shared by Suki Kermes