"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Style Creamed Corn, by Allie Bourgeois, is from The Tasty Bourgeois Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1- 10oz. package frozen whole kernel corn 1/4 cup chopped green pepper 1/4 cup sweet red peppers 1/4 cup chopped celery 1/4 cup cream cheese 1/4 cup diced green chili peppers 1 tbsp. skim milk
In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water. Cook about 5 minutes or until corn is tender. Drain. Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt and dash of pepper. Heat through.
I don't usually like Mexican but I tried this recipe and enjoyed it very much. If I liked it I know you all will.
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