Ingredients
- 1 tablespoon olive oil
- 4 ounces tasso, diced
- 1 cup onions, chopped
- 6 ears of sweet corn, scraped from the cob
- 1 tablespoon garlic, chopped
- 1/2 cup green bell peppers, chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1 cup peeled and seeded tomatoes, chopped
- 1 cup heavy cream
- 1 cup parsley, chopped
Directions
In a large skillet with 1 tablespoon of olive oil over medium heat, render the tasso for 2 to 3 minutes. Add the onions, corn, garlic and peppers and cook, stirring occasionally for 10 minutes. Season with the salt and pepper. Add the tomatoes and cook, stirring occasionally for 15 to 18 minutes, or until the corn is tender. Stir in the cream and bring to a simmer. Simmer for 2 to 3 minutes or until the sauce coats the back of a spoon. Reseason with salt and pepper if needed. Stir in the parsley
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By greekgirl64
Corpus Christi, TX
on June 07, 2004
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I made this dish for Christmas and it was a huge hit! It smelled so good that even my usually picky nephews couldn't stay away from the pan as it cooked and couldn't stop asking "when is it going to be ready?" Everyone loved it!
For convenience sake and because good fresh corn is difficult to find in December, I used frozen kernels and it worked out just fine.
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