Operation Manual

55
Sides
Tex-Mex Creamed Corn
Ingredients
12 ears fresh corn, shucked
1 green bell pepper, deseeded, cut into quarters
1 red bell pepper, deseeded, cut into quarters
1 jalapeno, deseeded, cut into quarters (optional)
50g double cream
125g butter
Salt and pepper
1. Remove the corn from the cob using a corn grater or knife.
2. Place the corn, peppers, jalapeno (optional) and cream in the Tall Cup.
3. Attach the Cross Blade and pulse until about half of the corn is mashed.
4. Cook in the microwave with the steamer top on for 6 to 9 minutes, stopping to
turn and stir a couple of times. Be careful not to over-cook the corn.
5. If the corn seems too dry, add a little milk or water.
6. Season with salt and pepper to taste.