Humitas (seasoned corn puree)
6 servings
Ingredients
| Quantity | 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 |
Directions
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@...
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.