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  Added: Oct 18, 2006  •  Visited (1184)  •  Print version Print this recipe (123)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pureed Corn With Scallions, Green Pepper And Cheese
What You Need:
  • 4 cups fresh corn kernels cut from about 8 large ears of corn, or substitute 4 cups thoroughly defrosted frozen corn kernels
  • 1/3 cup milk
  • 2 eggs
  • 2 teaspoons paprika
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ¼ cup butter
  • ½ cup coarsely chopped scallions
  • ¼ cup coarsely chopped green pepper
  • 1/3 cup freshly grated Parmesan cheese

  • How To Cook:
    1. Combine the corn and milk in the jar of a blender and blend at high speed for 30 seconds. Add the eggs, paprika, salt and a few grindings of black pepper and blend for 15 seconds longer, or until the mixture is thick and smooth.

    2. To make the corn mixture by hand, puree the corn through a food mill set over a bowl. Discard the pulp left in the mill. Add the milk, eggs, paprika, salt and pepper, and mix vigorously with a spoon or whisk until the mixture is thick and smooth.

    3. In a heavy 10-inch skillet, melt the butter over moderate heat. When the foam subsides, add the scallions and green pepper, and cook, stirring, for 4 or 5 minutes, or until the vegetables are soft but not brown.

    4. Pour in the corn mixture, reduce the heat, and simmer, uncovered, stirring frequently, for 5 to 7 minutes, or until the mixture thickens somewhat.

    5. Stir in the grated cheese and, as soon as it melts, remove the skillet from the heat. Serve as an accompaniment to meat dishes.

    NOTE: This "humitas" mixture is sometimes wrapped in cornhusks and steamed like tamales to make a dish called "humitas en chala".

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Argentina
    Main Ingredient » Grains & Cereals » Corn
    Main Ingredient » Vegetables » Scallions
    Dish » Side Dishes


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