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Sweet Corn & Tomato Skillet

List of Ingredients




4 dried chilies
1/2 lb butter
1 small onion, chopped fine
12 cherry tomatoes, halved
1 tsp. dried oregano
salt & freshly ground black pepper, to taste
1 cup half and half
3 to 4 cups fresh sweet corn kernels



Recipe



Discard the stems of the chilies. Break them open, shake out the seeds, and tear out the veins. Tear the chilies in large pieces and toast them in a low oven (200 degrees) for about 5 minutes. Pulverize them in a spice grinder and reserve. Melt the butter in a large skillet, add the onion, and sauté until softened, about 3 to 5 minutes. Add the tomatoes, oregano, seasonings, and the half and half and mix well. Stir in the pulverized chilies and let the mixture simmer 2 to 3 minutes. Add the corn kernels and simmer 2 to 3 minutes more. Serves 4 small or 2 large portions