Paulette Vickery's Recipes

Southwest Creamed Corn


1/4 cup whipping cream
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon cayeen pepper
1/4 teaspoon cumin
4 cup fresh corn kernels
1/2 cup fresh celantro leaves

In a 12 inch skillet heat cream, coriander, salt, cayeen, and cumin, to boiling, over medium high heat. Cook 3 minutes, stirring occasionally. Add corn and cook 5 minutes, or until corn is tender and heated through, stirring occasionally. Sprinkle with cilantro to serve. Makes about 3 cups.

Yield: 4 servings

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