Corn Pepian Recipes

MEXICAN CORN

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

RECADO DE PEPIAN INDIO (GUATEMALAN PEPIAN INDIO SAUCE)

Steps:

• Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
• Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
• Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

CORN PEPIAN

Steps:

• 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.

MEXICAN STYLE CORN

Steps:

• Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
• Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.