Mexican Corn

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

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  onion, peeled and finely minced
• 2  cups tomato puree
• 1  tablespoon celery, diced
• 3  cups corn, uncooked (fresh is best, but frozen is fine)
• 2  tablespoons chili powder
• 2  tablespoons 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.