Crème de Milho (Brazilian creamed corn)

Ingredients

• 2 cans Santiam Whole Kernel Corn (drained)

• ¼ cup butter

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ¼ cup parmesan cheese

• 1 can table cream

• A dash of lemon pepper

• Parsley and oregano to taste

Preparation

1. Put all ingredients into a 2 quart saucepan. Cook about 3 minutes, being careful not to scorch the cream. Add regular sour cream if it seems too “liquidy.” Serve warm.

2. Drain pasta, arrange on platter with chicken around the edge and cover pasta with sauce to serve.  Sprinkle pine nuts on top.

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Northon Rodrigues
Clackamas County