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Drinks and Coctails Recipes

  Added: Mar 16, 2007  •  Visited (236)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Indian - Style Stewed Corn And Tomatoes
What You Need:
  • ¼ cup bacon drippings
  • 2 medium-sized onions, peeled and coarsely chopped
  • 1 teaspoon finely chopped garlic
  • 4 cups fresh corn kernels, cut from 5 or 6 large ears of corn, or substitute 4 cups frozen corn kernels, thoroughly defrosted
  • 1 medium-sized green pepper, stemmed, quartered, seeded, deribbed and coarsely chopped
  • A 1-pound 12-ounce can whole tomatoes, drained and coarsely chopped, with all the liquid reserved
  • 1 cup water
  • ½ teaspoon ground hot red pepper (cayenne)
  • teaspoons salt

  • How To Cook:
    1. In a heavy 4- to 5-quart casserole, melt the bacon drippings over moderate heat.

    2. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, or until the onions are soft and translucent but not brown.

    3. Stir in the corn, green pepper, tomatoes and tomato liquid, water, red pepper and salt, and bring to a boil over high heat.

    4. Reduce the heat to low, cover the casserole partially, and simmer for about 10 minutes, or until the corn is tender.

    5. Taste for seasoning and serve at once, directly from the casserole or from a heated bowl.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Grains & Cereals » Corn
    Main Ingredient » Vegetables » Tomatoes
    Dish » Side Dishes


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