Mexican Corn
- 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
- Preheat oven to 350°F.
- Heat oil and saute onion until translucent.
- Add remaining ingredients, mix well and pour into a casserole.
- Bake for one hour.
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RECIPE SUBMITTED BY
Molly53
United States