1 lg Onion; finely chopped
6 Corn ears
1 c Monterey Jack cheese; grated
2 Green chiles; peeled;
- finely chopped
2 c Tomatoes; peeled; seeded,
- finely chopped
4 tb Butter; melted
1 tb Chili powder
1 ts Salt
1 c Milk
2 tb Corn starch
Saute the onion in butter until just limp; add the chiles & tomatoes,
and simmer 15 minutes; add the seasonings. Cut the corn from the
cobs, along with all the milk and starch; add to the tomato-onion
mixture. Pour into a 1-1/2 qt greased baking dish, bake about 45
minutes at 350 F. About 10 minutes before it is done, add the
Monterey Jack cheese and allow it to melt and brown.
Note:
Original recipe omitted corn starch and milk from the ingredient
list, then the instructions referred to them without measurements. I
guessed the measurements based on another similar recipe.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
