Humitas with Beef Steaks Recipe

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Humitas with Beef Steaks

From Dorothy McNett's recipes at Similiar to Aztec Mexican tamales, but many times made without the masa, such as this version. Serve this version as a vegetable dish with beef steaks.

4 cups fresh uncooked corn (use frozen when not in season)
1/3 cup milk
3 eggs
1 1/2 teaspoons sweet paprika
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup unsalted butter
3-4 green onions, coarsely chopped
1/2 green pepper, coarsely chopped
1/3 cup freshly grated Parmigiano Reggiano

In blender or food processor, process the corn with the milk until smooth, adding the eggs, paprika, salt and pepper. (Or, use a mortar and pestle to be more traditional.) Using a heavy bottomed 10 inch skillet, heat the butter to melt and then add the green onions and pepper. Cook and stir several minutes until soft but not brown. Pour in the corn mixture, reduce the heat to low and simmer uncovered, stirring often, for about 5 minutes or until the mixture thickens a bit. Stir in the grated cheese. Pour it into a beautiful serving bowl, sprinkle with more cheese and serve.

Recipe created 2008-02-25.

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