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Corn with Cheese |
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Serves: 4
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(Elote con Queso)
Category: Corn
When corn is fresh and sweet, try this special side dish. It's great with grilled meats and poultry. The texture, of the dish, similar to a porridge, comes from puréeing part of the corn and mixing it with the remaining whole kernels. There is no special ratio of purée to kernels, since the size of corn cobs vary.
6 ears large fresh corn, shucked
1/2 cup whole milk
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/4 cup grated cotija or Parmesan cheese
1. Cut the kernels off the cobs. Put 1 cup of the in a blender with the milk and purée until smooth.
2. Put the remaining corn kernels in a medium saucepan; then carefully scrape the cobs with the dull side of the knife blade to extract the milky corn pulp.
3. Add the corn pulp and the blended corn mixture to the pan. Add the butter, cumin, salt, and pepper. Bring to a boil over medium heat; then reduce the heat, cover, and simmer, stirring frequently, until the corn thickens, 5 to 6 minutes. Serve hot sprinkled with the cheese.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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