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What You Need:
(To Serve: 4 to 6)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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NOTE: This "humitas" mixture is sometimes wrapped in cornhusks and steamed like tamales to make a dish called "humitas en chala".
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