This easy recipe quickly turns fresh or frozen corn into a tasty Mexican-style side dish.
1 onion, finely minced
1 tablespoon olive or vegetable oil
2 tablespoons butter
2 cups tomato purée (or tomato sauce)
3 cups fresh or frozen corn
1/2 cup diced green chiles
2 tablespoon chili powder
Salt and pepper to taste
- Preheat oven to 350°F (175°C). Butter a 2-quart casserole dish.
- Sauté onion in hot oil until golden yellow. Stir in remaining ingredients.
- Pour into prepared casserole dish and bake, uncovered, for 1 hour.
Makes 6 servings.