Recipe: Mexican-Style Creamed Corn (with onion garlic, chiles and tomato)

MEXICAN-STYLE CREAMED CORN

1 tablespoon butter
1 medium onion, minced
2 garlic cloves, minced
2 poblano chiles, seeded and chopped
2 jalapeno chiles, seeded and chopped
2 medium tomatoes, peeled, seeded and chopped
1/2 cup heavy (whipping) cream
2 cups corn kernels (5 plump ears)
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper (to taste)

Melt butter in a heavy-bottomed, 4-quart pot over medium heat. Stir in the onion, garlic and chiles and cook, stirring every couple of minutes, until the onion has turned translucent but hasn't browned, about 6 minutes.

Add tomatoes, cream, and the corn kernels. Simmer the mixture for about 10 minutes, until the corn is heated through.

Stir in the cilantro and cook 2 minutes longer. Season to taste with salt and pepper and serve immediately.

Makes 4 side-dish servings
Source: Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes by James Peterson