Serves: 4-6
Preparation time: 20 minutes
Cooking time: about 45 minutes
Ingredients:
50 g butter
400 g fresh or thawed frozen corn kernels
200 ml fresh cream
250 g egg tomatoes, skinned and chopped
Salt and black pepper
A pinch of cayenne pepper
Method:
Preheat the oven to 180 degrees C. Using half the butter, liberally grease an ovenproof dish. Put the corn and cream into a food processor and process them to a chunky, porridge-like consistency. Stir the chopped tomatoes into the corn mixture. Add salt and pepper. Pour the corn mixture into the prepared dish, dot the remaining butter over the top and spinkle the dish lightly with cayenne pepper. Bake until the top is browned and crusty (about 45 minutes) then stand the dish in a warm place for 5-10 minutes before serving.
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Asian Recipes **
