Corn Pepian
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
10
Corns (ears)3 tbsps
Rendered Bacon Fat2 small
Onion (finely chopped)3 large
Garlic (cloves, finely chopped)1 tsp
Coarse Sea Salt2 tsps
Ground Cumin1 tsp
Ground Black Pepper2 tbsps
Red Wine VinegarDirections:
1
Slice the whole kernels from 5 ears of corn and set them aside in a bowl
2
Slice the kernels from the remaining 5 ears and place them in a blender with 1 1/2 cups of cold water
3
Blend until completely smooth, then press the liquid through a fine sieve, pressing down on the skins to extract all the juice
4
Discard the skins and set the mixture aside
5
In a heavy nonreactive saucepan heat the bacon fat over medium heat
6
Add the onions and cook for about 4 to 5 minutes, stirring occasionally, until softened but not browned
7
Add the garlic, salt, cumin, and pepper, and cook for 2 minutes, then add the jalapenos and cook for 2 minutes more
8
Add the whole corn kernels and cook for 5 minutes, stirring frequently
9
Add the pureed corn and reduce the heat to its lowest possible setting
10
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
11
Stir in the cheese and the vinegar, cook for 5 minutes more, then sprinkle with the dill and serve