Cajun Style Corn

Two 10 oz pkg frozen sweet corn
1/2 cup chopped red pepper
1/2 cup celery slices
1/8 to 1/4 tsp ground red pepper
1/8 to 1/4 tsp ground white pepper
1/4 tsp cumin
1/4 tsp garlic powder
One 8 oz container soft cream cheese with chives and onion
1/4 cup milk
8 mini pumpkins or tomatoes

Prepare corn with peppers and celery according to package directions. Stir in remaining ingredients; cook until thoroughly heated. Stuff mixture into hot cooked mini pumpkins or tomato tulips.

Makes 8 servings.

MICROWAVE:
Pierce skin of pumpkin several times. Microwave 4 whole mini pumpkins on HIGH 8 to 10 minutes or until tender, rearranging pumpkins after 4 minutes. Cut and remove lid. Hollow out pulp from center of each pumpkin with spoon.

Microwave corn with peppers and celery in 2 quart casserole according to package directions. Stir in remaining ingredients. Cover; microwave on HIGH 6 to 7 minutes or until thoroughly heated. Spoon mixture into pumpkins or tomato tulips,

Tip:
To prepare tomato tulips, cut and remove a 1-1/2-inch circle from stem end of each tomato. Using spoon, hollow out pulp from center of each tomato, leaving a 1/4 inch thick shell. To form petals, make 5 cuts from top center of each tomato to within 1-inch of bottom, being careful not to cut through bottom skin. if desired, trim petals to form points; pull or cut skin back from each petal to make tulip effect.


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Cajun Country -- New Iberia, Louisiana