Corn Pepian

Recipe Ingredients

10		Corn ears
3 tablespoons	45ml	Rendered bacon fat or olive oil
2 tablespoons	30ml	Onions - finely chopped (small)
3 tablespoons	45ml	Garlic cloves - finely chopped (large)
1 teaspoon	5ml	Coarse sea salt
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Jalapeno peppers - stemmed, seeded if desired, chop fine
4 oz	113g	Panela cheese - cut 1/8" dice
2 tablespoons	30ml	Red wine vinegar
1/2		Fresh dill, leaves only - finely chopped

Recipe Instructions

Slice the whole kernels from 5 ears of corn and set them aside in a bowl. Slice the kernels from the remaining 5 ears and place them in a blender with 1 1/2 cups of cold water. Blend until completely smooth, then press the liquid through a fine sieve, pressing down on the skins to extract all the juice. Discard the skins and set the mixture aside.

In a heavy non-reactive saucepan heat the bacon fat over medium heat. Add the onions and cook for about 4 to 5 minutes, stirring occasionally, until softened but not browned. Add the garlic, salt, cumin, and pepper, and cook for 2 minutes, then add the jalapenos and cook for 2 minutes more. Add the whole corn kernels and cook for 5 minutes, stirring frequently. Add the pureed corn and reduce the heat to its lowest possible setting. Cook for 15 to 20 minutes, stirring and scraping the bottom of the pan every 10 minutes or so to keep the mixture from scorching or sticking. Stir in the cheese and the vinegar, cook for 5 minutes more, then sprinkle with the dill and serve.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6228 broadcast 03-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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