Humitas (Seasoned Corn Puree)

Recipe Ingredients

3 cups	187g / 6.6oz	Fresh corn kernels
		(from 6 to 8 ears corn)
1/2 cup	118ml	Milk
2 cups	396g / 13oz	Eggs (large)
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Butter
1		Onion - finely chopped
2		Red serrano chilies - seeded, minced
2		Green serrano chilies - seeded minced
3/4 cup	109g / 3.8oz	Grated Cojita or Parmesan cheese

Recipe Instructions

Combine corn kernels, milk, eggs and salt in processor or blender and puree. Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.

This recipe yields 6 side dish servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E10 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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