6 Tbsp butter
1 medium onion, small dice
1 green bell pepper, small dice
1 Roma or plum tomato, concasse
10 oz corn kernels
1 tsp black pepper
tt cayenne pepper
1 ½ – 2 cups milk
Melt butter over medium high heat. Sauté onion, peppers and tomatoes until onions are translucent. Stir in corn, pepper and cayenne.
Add half of the milk and cook over medium heat. Stir frequently, adding additional milk as needed. Cook until all vegetables are tender. Season to taste.
Heart Healthy Tip: Concerned about all that butter? No worries. Trade it out for some olive oil!
Unsure about the term concasse? This should help.
According to 911 Chef Eric...
Its root word means to roughly chop or pound a food. Concassé is usually made from chopped tomatoes that have been peeled, seeded and diced.Tomato concasse is nothing more than peeled, seeded, and chopped tomatoes. To peel, remove the core of the tomato, score the bottom with an X, and carefully slide into a pan of simmering water to cover. When the skin just begins to peel away (which could take as little as 10 seconds, depending upon the ripeness of the tomato), remove the tomato with a slotted spoon and immediately refresh it in iced water. Peel away the outer skin, cut the tomato in half across the middle, and squeeze each half to remove the seeds. Then, coarsely chop the tomato with a heavy knife.