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Corn

Ingredients

Steps

Nutritional information

Sorullitos de Maiz y Queso (Puerto Rican–Style Corn Fritters with Cheese)

Thaw corn. Grate cheese. Place corn in food processor bowl; pulse until pureed. Transfer puree to medium saucepan on medium; add stock, milk, adobo seasoning, and sugar. Stir until blended; bring to a boil.

Stir in cornmeal. Continue cooking 2–3 minutes, stirring continuously, until mixture pulls away from sides of pan and forms dough. Stir in cheese until melted; remove from heat and let stand to cool slightly.

Preheat vegetable oil to 350°F. Divide cooled corn dough into 15 portions; roll into 3- x 1/2-inch cylinders. Add to oil in batches and fry 3–4 minutes until lightly browned. Drain on paper towels. Serve with your favorite dipping sauce.

Vegetarian

Mexican-Style Grilled Corn

Preheat grill (or grill pan) on medium. Remove husks and silk from corn. Combine in large microwave-safe bowl: oil, 1 teaspoon chili powder, 1/2 teaspoon salt, and pepper. Add corn, turning to coat evenly; cover and microwave on HIGH 7–8 minutes or until tender.

Squeeze lime for juice (1 tablespoon). Combine in medium bowl: lime juice, mayonnaise, sour cream, cilantro, remaining 1 teaspoon chili powder, and remaining 1/2 teaspoon salt.

Place corn on grill; grill 3–5 minutes, turning often, until slightly browned and toasted. Coat corn with mayonnaise mixture and serve.

Corn Archives - Hispanic Heritage

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