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| 1 Esslöffel | olive oil |
| 4 x ca. 30 g | Tasso; diced |
| 1 Tasse | onions chopped |
| 6 | Ears Sweet corn; kernels scraped from the cob |
| 1 Esslöffel | garlic chopped |
| 1/2 Tasse | green bell peppers chopped |
| 1 1/2 Teelöffel | salt |
| 1/4 Teelöffel | cayenne pepper |
| 1 Tasse | Peeled; seeded and chopped tomatoes |
| 1 Tasse | heavy cream |
| 1 Tasse | parsley fresh, chopped |
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In a large skillet with 1 tablespoon of olive oil over medium heat, render the Tasso for 2 to 3 minutes. Add the onions, corn, garlic and peppers and cook, stirring occasionally, for 10 minutes. Season with the salt and pepper. Add the tomatoes and cook, stirring occasionally for 15 to 18 minutes, or until the corn is tender. Stir in the cream and bring to a simmer. Simmer for 2 to 3 minutes or until the sauce coats the back of a spoon. Reseason with salt and pepper if needed. Stir in the parsley.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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