Yield: 6 servings
|3½ cup||Corn kernels (fresh or canned)|
|Freshly ground black pepper|
|1 teaspoon||Aji chile powder, or sub- stitute New Mexican|
|1 each||Onion; chopped|
|½ cup||Summer squash; finely] chopped|
|1 tablespoon||Red bell pepper; chopped|
|1 tablespoon||Fresh cilantro; chopped|
|¼ cup||Parmesan cheese; grated|
|Banana leaves (6 by 6 inches) or corn husks|
Puree the corn kernels with the milk in a food processor. Add the salt, pepper, and chile powder and mix well. In a large frying pan, heat the margarine, and saute the onion, squash, red bell pepper, and cilantro for 10 minutes. Add the pureed corn and cook, stirring continuously until it thickens, about 5 minutes. Add the grated cheese, mix well, and remove from heat.
Blanch the banana leaves or corn husks in boiling water and drain.
One at a time, remove each husk and spread about 4 tablespoons of the corn mixture in the center of each husk. Fold the husk around the corn mixture to make a square packet, and tie securely with kitchen string. Make sure that all edges are sealed, and that no batter can escape from the husk. When all of the husks are filled, place them in a large pot of salted water to cover, and simmer on low heat, covered, for about 1 hour. Serve in their husks, warm. They can also be steamed.
Authors' heat scale: Mild
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95