Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Dried chilies; such as ancho
. mulato, pasilla or
. chipotle
8 tb Butter
1 sm Onion; chopped fine
12 Cherry tomatoes; halved
1 ts Dried oregano
Salt pepper to taste
1 c Half-and-half
8 Ears fresh sweet corn; to
. make 3 to 4 cups of
. kernals

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 heavy skillet over low heat, holding the pieces flat
with a spatula as you toast them (1 to 2 minutes per side). Pulverize
them in a spice grinder and reserve.

Melt the butter in the skillet. Add the onion and saute until
softened, about 3 to 5 minutes. Add the tomatoes, oregano,
seasonings and half-and-half; mix well. Stir in the pulverized
chilies and let the mixture simmer 2 to 3 minutes. Add the corn
kernals and simmer another 2 to 3 minutes.

Nutritional information: per serving: 447 calories; 32g fat; 458mg
sodium; 90mg cholesterol

** Dallas Morning News - Food section - 7 June 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 06-14-95

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