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Categories:
corn bacon onions garlic salt ground cumin ground black pepper peppers Panela cheese red wine vinegar fresh dill
Viewed: 91 - Published at: 3 years agoIngredients
- 10 ears corn
- 3 tablespoons rendered bacon fat or olive oil
- 2 small onions, finely chopped
- 3 large cloves garlic, finely chopped
- 1 teaspoon coarse sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 2 jalapeno peppers, stemmed, seeded if desired, and finely chopped
- 4 ounce panela cheese, cut into 1/8 inch dice
- 2 tablespoons red wine vinegar
- 1/2 bunch fresh dill, leaves only, finely chopped
Method
- 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 cups of cold water.
- Blend until completely smooth, then press the liquid through a fine sieve, pressing down on the skins to extract all the juice.
- Discard the skins and set the mixture aside.
- In a heavy nonreactive saucepan heat the bacon fat over medium heat.
- Add the onions and cook for about 4 to 5 minutes, stirring occasionally, until softened but not browned.
- Add the garlic, salt, cumin, and pepper, and cook for 2 minutes, then add the jalapenos and cook for 2 minutes more.
- Add the whole corn kernels and cook for 5 minutes, stirring frequently.
- Add the pureed corn and reduce the heat to its lowest possible setting.
- 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.
- Stir in the cheese and the vinegar, cook for 5 minutes more, then sprinkle with the dill and serve.
