Humitas (Seasoned Corn Puree)
photo by Sara 76
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 cups corn kernels (from 6 to 8 ears corn)
- 1⁄2 cup milk
- 2 large eggs
- 1 teaspoon salt
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 red serrano chilies, seeded, minced
- 2 green serrano chilies, seeded minced
- 3⁄4 cup grated Cotija cheese or 3/4 cup 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>