Description Edit

Purchased from the Reinhart Estate in Ida, Oklahoma in 1992. Dated 1941. I make this at least 4 times over the summer when the corn is good and sweet. Yummy.

Ingredients Edit

Directions Edit

  1. Deseed and toast chiles in 200°F oven for 5 minutes.
  2. Pulverize the chilies and reserve.
  3. Melt the butter in a large skillet.
  4. Add the Onion and sauté until softened about 3 to 5 minutes.
  5. Add the tomatoes, oregano, seasonings, and cream mix well.
  6. Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes.
  7. Add the corn kernels and simmer 2 to 3 minutes more.
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