Arizona Baked Corn

by Jessica Lupinski
(Sweet Valley)

Delicious at a BBQ or Picnic!

Ingredients

1 pt. minced onions
2 tbsp. vegetable oil
2 tbsp. minced celery
5 tbsp. chili powder
5 tsp. canned chipotle peppers, seeded and minced
6 fl. oz. canned tomato sauce
8 fl. oz. Chix stock, HOT
3 lb. fresh corn kernels
3/4 tsp. salt
4 oz. Monterey Jack cheese, grated

Yields 8 servings

Method

Sweat the onions* in the vegetable oil for 8 minutes ( without browning!).

Add the celery and cook for additional 2 minutes.
Stir in chili powder, chipotle peppers, tomato sauce, stock, corn, and salt.

Pour the mixture into a buttered 2 inch deep one-third-size hotel pan**, cover and bake at 350 for about 1 hr 15 min.

Uncover, spread the cheese over the top and return to the oven until the cheese melts and starts to brown.

Eat up!


Editors note(s)

* "Sweat" the onions is not a typo. This is a common method used by professional chefs. It is a gentler way of sauteeing onions, in one sense, that preserves the flavor. You can sweat onions using the following method:

Chop, slice or dice the onions you want to sweat.

Put a thin layer of butter or oil in a non-stick pan.

Add the onions and cover with a tight fitting lid.

Cook the onions over low heat, stirring occasionally.

Continue to cook the onions over low heat until they are translucent and have a soft texture, which will indicate that the onions are done.


** What is a hotel pan?

Hotel pans are rectangular stainless steel pans used to cook, store and serve food, and are designed to fit in steam tables, racks and chafers.

A full size pan is 12 X 20 inches, and there are also 1/2, 1/3, 1/6 and 1/9 sizes. The standard depth is 2 inches, with 4 inch and 6 inch deep sizes. There are also styles that have perforated sides and bottoms for steaming foods.

A 1/3 hotel pan measures about 13 X 7 by whatever depth you use (2,4 or 6 inch).

A baking dish may be substituted accordingly.