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Ingredientes
- 10 x Corn ears
- 3 Tbsp. Rendered bacon fat or possibly extra virgin olive oil
- 2 sm Onions finely minced
- 3 lrg Garlic cloves finely minced
- 1 tsp Coarse sea salt
- 2 tsp Grnd cumin
- 1/2 tsp Freshly-grnd black pepper
- 2 x Jalapeno peppers stemmed, seeded if you like, chop fine
- 4 ounce Panela cheese cut 1/8" dice
- 2 Tbsp. Red wine vinegar
- 1/2 bn Fresh dill, leaves only finely minced
Direcciones
- 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 c. of cool water. Blend till completely smooth, then press the liquid through a fine sieve, pressing down on the skins to extract all the juice. Throw away the skins and set the mix aside.
- In a heavy non-reactive saucepan heat the bacon fat over medium heat. Add in the onions and cook for about 4 to 5 min, stirring occasionally, till softened but not browned. Add in the garlic, salt, cumin, and pepper, and cook for 2 min, then add in the jalapenos and cook for 2 min more. Add in the whole corn kernels and cook for 5 min, stirring frequently. Add in the pureed corn and reduce the heat to its lowest possible setting. Cook for 15 to 20 min, stirring and scraping the bottom of the pan every 10 min or possibly so to keep the mix from scorching or possibly sticking. Stir in the cheese and the vinegar, cook for 5 min more, then sprinkle with the dill and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 65 | 56% |
| Total Fat 7.26g | 9% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 408mg | 17% |
| Potassium 200mg | 6% |
| Total Carbs 12.81g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.79g | 2% |
| Protein 2.15g | 3% |
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