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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Delicious served with grilled chicken or barbequed Duck Cakes. Recipe source: Coyote Cafe Ingredients:
2 cups fresh corn kernels |
5 cups chicken stock |
3 teaspoons serrano chilies, minced |
2 tablespoons red sweet bell peppers, diced |
2 tablespoons fresh marjoram, chopped |
1 teaspoon salt |
4 tablespoons butter, softened |
fresh cilantro stem, garnish |
Directions:
1. In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups.
2. Remove from heat.
3. Whisk in butter.
4. Garnish with cilantro.
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