Skillet Corn With Chilies Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Yellow onion | 1 Large, peeled, finely chopped | |
| Medium | 6 , frozen | |
| 2 canned green chilies (each about 2 inches long), minced | ||
| Chopped tomatoes | 3 , peeled | |
| Chopped tomatoes | 1 Can (10oz) | |
| Dried oregano | 1 1/2 Teaspoon, crumbled | |
| Salt | 1 Teaspoon | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) | |
Directions
1. Melt the butter in a 12-inch skillet, add the onion, and cook covered, over moderate heat for 5 minutes.
2. Meanwhile, remove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl. (If you are using frozen corn, leave it frozen.)
3. To the onion and butter add the chilies, tomatoes, oregano, salt, and corn. (If you are using frozen corn, break up the block with a fork.) Cover and cook over moderate heat, stirring once or twice, for 10 minutes, or until the corn is tender.
4. Top with the cheese, reduce the heat to low, and cook, uncovered, for 1 minute, or until the cheese melts.
2. Meanwhile, remove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl. (If you are using frozen corn, leave it frozen.)
3. To the onion and butter add the chilies, tomatoes, oregano, salt, and corn. (If you are using frozen corn, break up the block with a fork.) Cover and cook over moderate heat, stirring once or twice, for 10 minutes, or until the corn is tender.
4. Top with the cheese, reduce the heat to low, and cook, uncovered, for 1 minute, or until the cheese melts.
Chef
