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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
  • Salt
  • Freshly-ground black pepper
  • 1/4 cup grated Monterey jack cheese


  1. Heat oven to 350 degrees F.
  2. Heat lard and sauté onion without browning; then stir in celery and cook for 5 minutes more.
  3. 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.
  4. Remove the cover and continue baking for 15 minutes more.

Yield: 4 servings


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