Subject: Spicy Creamed Corn
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 09 2003 - 06:07:53 EDT
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FOOD FUNNY
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Thanks to reader Joyce Nichols for this quartet of questionable
culinary quips:
A jumper cable walks into a bar. The barman says, "I'll serve you,
but don't start anything."
A sandwich walks into a bar. The barman says, "Sorry, we don't serve
food in here."
A man walks into a bar with a slab of asphalt under his arm and says,
"A beer please, and one for the road."
Two cannibals are eating a clown. One says to the other, "Does this
taste funny to you?"
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TODAY'S RECIPE
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If you want to add a little extra zing to this recipe, use pepper Jack
cheese. And if you like this week's "Slow Cooking" theme, you'll love
edition #33 of World Wide Recipes EXTRA! Details are at
http://www.worldwiderecipes.com/extra.htm
Spicy Creamed Corn
2 16-oz (454 g each) packages frozen white whole
kernel corn (shoepeg)
1 15-oz (420 g) can cream-style corn
1 5-oz (140 g) can diced green chili peppers
2 cups (500 ml) shredded Monterey Jack or other
mild cheese
1 large tomato, chopped
1 medium onion, chopped
2 tsp (10 ml) chili powder, or to taste
Salt and freshly ground pepper to taste
2 cups (500 ml) sour cream
Chopped fresh cilantro (coriander leaves) for garnish
Combine all ingredients except the sour cream and cilantro in a slow
cooker or covered baking dish, stirring to combine. Cook tightly
covered on high heat if using a slow cooker, or over very low heat on
the stove, or in a preheated 300F (155C) oven for 2 1/2 to 3 hours.
Remove from the heat and stir in the sour cream. Serves 10 to 12.
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