4 dried chilies
1/2 pound butter
1 small onion, chopped fine
12 cherry tomatoes, halved
1 teaspoon dried oregano
salt and freshly ground black pepper
1 cup half and half
3 to 4 cups fresh sweet corn kernels
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.
Serves 4 small or 2 large portions.