After all the rich foods consumed over the holiday season, sometimes a vegetarian meal is exactly what you need. We try to make meatless meals two or three times a week. One of our favorites is lentil tostadas. A lentil stew full of cilantro and Mexican spices makes such a hearty tostada that you really don't miss the meat. Adding avocado, tomatoes, and queso fresco finishes off the dish.
The Mexicali creamed corn is one of my new recipes. Its definitely not for those on a diet. I tried to imitate the cheesy corn that's served at one of our favorite BBQ joints in Kansas City. Sweet corn was meant to hang out with cream cheese; that's all I'm sayin'. Here's what you'll need to pick up at the store:
Mexicali Creamed Corn:
1. Thaw and drain one package of frozen sweet corn and one package of white corn. Add corn and the following to a large bowl and combine:
-One red pepper chopped
-1/2 package of cream cheese (softened)
-1/2 cup of whipping cream
-1 and a half cups of grated smoked white cheddar cheese
-1/2 teaspoon of ground chipotle powder
-salt and pepper to taste
2. Add mixture to a baking dish. Bake at 350 for 10-15 minutes.
This stuff is so good that sometimes I neglect my tostadas. I know that one of my resolutions should be to give up cooking with so much cream...Maybe in 2013.