Description
Madhav reverse-engineered this from a version he had on vacation in Mexico.It packs a hot punch, but it's delicious when made with fresh sweet corn!
Madhav reverse-engineered this from a version he had on vacation in Mexico.Yield
6 Servings
Preparation time
30 minutes
Ingredients
12 long hot peppers (banana, cubanelle, or New Mexico)
6 Sweet Corn (fresh whole ears)
1 1⁄2 c Monterey Jack Cheese (grated)
1⁄2 c Milk
1 T Olive oil
Instructions
- Cut the peppers into thin (1/4 inch) rings.
- Sauté the peppers in olive oil until soft - about 5 minutes.
- Cut the corn off the cob with a knife.
- Mix peppers, corn, cheese and milk in a microwave-safe baking dish.
- Add salt and pepper to taste, and compact the mixture down lightly.
- Heat in the microwave oven for four minutes, or until the cheese has melted.