Mexican Corn

Submitted by Molly53

"A zingy, zesty corn dish. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 14.79 ml olive oil
• 1 onion, peeled and finely minced
• 473.18 ml tomato puree
• 14.79 ml celery, diced
• 709.77 ml corn, uncooked (fresh is best, but frozen is fine)
• 29.58 ml chili powder
• 29.58 ml butter
• salt and pepper

directions

1. Preheat oven to 350°F.
2. Heat oil and saute onion until translucent.
3. Add remaining ingredients, mix well and pour into a casserole.
4. Bake for one hour.