Sunday, November 21, 2010
This recipe is incredibly easy, decadent, and caloric!
I got this recipe when I was on a guided sea kayaking trip in Baja California back in 1997. We were kayaking for 8 days, going from Loreto to La Paz and islands in between. The guides fed us so well, I remember the food from the trip as much as I remember the scenery.
Mexican Creamed Corn
1 pound of frozen premium quality corn
2-3 large pasilla peppers (also known as poblano), seeded and sliced into strips
2 bell peppers, red, orange, or yellow, seeded and sliced into strips
2 7.6 oz cans of media crema (available in Mexican section of most supermarkets)
Saute the pepper strips in a little oil, until the skins are slightly blackened.
Add the frozen corn and saute together with the peppers.
When corn is hot, stir in cans of media crema.
Cook until cream sauce thickens, then serve.
We're bringing Mountain Spirit Winery Pinot Soleil and Angel Blush wines to Thanksgiving dinner this year.
A deep red blend of Cabernet Sauvgnon and Merlot, the Pinot Soleil is an award-winning wine in international competition.
The Angel Blush is another award-winning wine, a blend of apple, raspberry, and pear wines, for those who like a sweeter but light blush wine.
Blackberry Cabernet Franc from Salida's Mountain Spirit Winery. We discovered this late last summer on a trip to the Arkansas Valley. Mountain Spirit is our favorite Colorado winery. It's worth the trip.
It's tart but not overly sweet. No, you can't buy it in any retail stores. Go to their website. Better yet, join their wine club. You won't be disappointed.