Humitas
Today is the hottest day of the heat wave so far; no muffins. GC and I went out to a decent brunch buffet instead. Now I'm hot, fat, happy and a little bit sweaty.
The last corn recipe of corn week comes from Argentina, and is surprisingly awesome. I thought it looked quite like mush as I was making it; it's definitely not haute cuisine.
Humitas (Pureed Corn with Scallions, Green Pepper and Cheese)I omitted the green pepper, because I didn't have one, but I added more flavor by using chipotle butter to saute the scallions and fry the corn mixture. It was a really nice blend of spicy-hot and sweet. I think it would be fairly easy to fancy-up the presentation by reducing the milk in the corn puree and making sort of a fried pancake shape.
4 c. fresh corn kernels, cut from ~8 large ears of corn, or 4 c. frozen corn, defrosted
1/3 c. milk
2 eggs
2 t. paprika
½ t. salt
Freshly ground black pepper
¼ c. butter
½ c. coarsely chopped scallions
¼ c. coarsely chopped green pepper
1/3 c. freshly grated Parmesan cheeseCombine corn and milk in the jar of a blender and blend at high for 30 seconds. Add eggs, paprika, salt and pepper; blend 15 seconds, or until thick and smooth.
In a heavy 10” skillet, melt butter over moderate heat. When the foam subsides, add the scallions and green pepper; cook, stirring, for 4-5 minutes, or until veggies are soft but not brown. Pour in the corn mixture, reduce the heat and simmer, uncovered, stirring frequently for 5-7 minutes, or until mixture thickens somewhat. Stir in grated cheese and, as soon as it melts, remove the skillet from the heat. Serve as an accompaniment to meat dishes.
Serves 4-6.
Foods of the World: Latin American Cooking, Time-Life Books, 1968
GC and I escaped the heat for a little while yesterday by going to the movies. We saw The Simpsons Movie. Pretty darn funny.