Humitas (Seasoned Corn Puree)

Submitted by Chef Jean

"A cheesey, spicey corn side dish."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 709.77 ml corn kernels (from 6 to 8 ears corn)
• 118.29 ml milk
• 2 large eggs
• 4.92 ml salt
• 29.58 ml butter
• 1 onion, finely chopped
• 2 red serrano chilies, seeded, minced
• 2 green serrano chilies, seeded minced
• 177.44 ml grated Cotija cheese or 177.44 ml parmesan cheese

directions

1. Combine corn kernels, milk, eggs and salt in processor or blender and puree.
2. Melt butter in large skillet over medium heat. Add onion and saute until translucent.
3. 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.

Reviews

[Sara 76]

This is more of a dip than a side dish..which was exactly what we wanted! I used a red onion, canned jalepeno chillies, and minced red chillies. We served it with toasted tortilla wedges. It was hot and spicy, and delicios! I loved it, and will definately be making it again next time I need a chilli fix! Made for ZWT7 - South America.