Skillet Corn With Chilies
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Yellow onion||1 Large, peeled and finely chopped|
|Ears of sweet corn/2 packages of 10 ounces each frozen whole-kernel corn||6 Medium (Fresh)|
|Canned green chilies||2 , minced (Each About 2 Inches Long)|
|Fresh tomatoes/1 can of 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Dried oregano||1 1⁄2 Teaspoon, crumbled|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cups)|
1. Melt the butter in a 12-inch skillet, add the onion, and cook covered, over moderate heat for 5 minutes.
2. Meanwhile, remove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl. (If you are using frozen corn, leave it frozen.)
3. To the onion and butter add the chilies, tomatoes, oregano, salt, and corn. (If you are using frozen corn, break up the block with a fork.) Cover and cook over moderate heat, stirring once or twice, for 10 minutes, or until the corn is tender.
4. Top with the cheese, reduce the heat to low, and cook, uncovered, for 1 minute, or until the cheese melts.