Southwestern Corn Stuffing

1. 1

   Remove the husk from corn; scrub with a stiff brush to remove silks.

2. 2

   Rinse.

3. 3

   Use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife.

4. 4

   Cook corn, covered, in a small amount of boiling unsalted water for 2 minutes; drain well.

5. 5

   Set aside.

6. 6

   In a large skillet cook celery, green and red sweet pepper, and onion in margarine or butter until tender.

7. 7

   Stir in cilantro or parsley, salt, and pepper.

8. 8

   Set aside.

9. 9

   In a large mixing bowl combine cooked corn, bread cubes, and jalapeno pepper.

10. 10

    Add celery mixture.

11. 11

    Drizzle with enough broth to moisten, tossing lightly.

12. 12

    Transfer stuffing to a 2-quart casserole.

13. 13

    Bake, covered, in a 375 degrees oven for 30-35 minutes or until heated through.

* Per serving · 4 servings · Values may vary.