Arizona Baked Corn
1 tablespoon lard
1 onion, minced
1 tablespoon finely chopped celery
2 tablespoons butter
2 tablespoons chili powder
2 cups tomato puree
3 cups raw, tender corn, cut from cobs
Freshly-ground black pepper
1/4 cup grated Monterey jack cheese
Heat oven to 350 degrees F.
Heat lard and sauté onion without browning; then stir in celery and cook for 5 minutes more.
Add butter and stir in chili powder, then tomato puree and corn. Season to taste with salt and pepper. Pour into a casserole, top with cheese, and bake, covered, for 45 minutes.
Remove the cover and continue baking for 15 minutes more.
Yield: 4 servings
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