Humitas argentina(pureed corn/scallions/green pepper/chee

6 servings

Ingredients

Quantity Ingredient
4 cups Corn kernels, fresh; cut
;from about 8 large ears of
;corn, or 4 cups thoroughly
;defrosted frozen corn
⅓ cup Milk
2 Egg
2 teaspoons Paprika
½ teaspoon Salt
Black pepper; freshly ground
¼ cup Butter
½ cup Scallions; coarsely chopped
¼ cup Green pepper; chop coarsely
⅓ cup Parmesan cheese; freshly
;grated

Directions

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.

(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.) 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, frequently, for 5 to 7 minutes or until the mixture thickens somewhat. Stir tin 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".

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Source: Time Life Series: Latin American Cooking.

MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 11-17-94

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