Discard the stems of the chilies. Break them
open, shake out the seeds, and tear out the veins.
Tear the chilies in large pieces and toast them in a low oven, 200°
F. for about 5 minutes. Pulverize them in a spice grinder and reserve.
Melt the butter in a large skillet, add the onion, and sauté
until softened, about 3 to 5 minutes.
Add the tomatoes, oregano, seasonings, and the half and half and
mix well.
Stir in the pulverized chilies and let the mixture simmer 2 to 3
minutes.
Add the corn kernels and simmer 2 to 3 minutes more.
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