Humitas (seasoned corn puree)

Yield: 6 servings

Measure Ingredient
3 cups Fresh corn kernels
(from 6 to 8 ears corn)
½ cup Milk
2 larges Eggs
1 teaspoon Salt
2 tablespoons Butter
1 Onion; finely chopped
2 Red serrano chilies; seeded, minced
2 Green serrano chilies; seeded minced
¾ cup Grated Cojita or Parmesan cheese

Combine corn kernels, milk, eggs and salt in processor or blender and puree. Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper. This recipe yields 6 side dish servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E10 broadcast 01-29-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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