Sweet Corn Stew
Again, I am borrowing this recipe from "The South American Table" by Maria Baez Kijac. It is super simple and super delicious. As corn starts to come into season and be especially sweet I suspect this will grace our table more often this summer. The ingredient list is short, the prep time is under five minutes, the cook time is barely fifteen, and the dishes include only one pot! In addition to all those wonderful reasons to try this recipe, according to Ms. Kijac, this soup is considered a "cure-all" with special healing powers by those who live in the Venezulean countryside.
Ingredients
- 4 cups of fresh corn kernels (approximately 6-8 ears)
- 2 cups water
- 2 cups milk
- 1/2 tsp crushed anise seeds
- Pinch of salt
- Sprinkle of dark brown sugar
Directions
- In a blender place the corn kernels and water - puree until smooth.
- Place the corn-water mix, milk, anise and salt in a large saucepan.
- Bring to a boil over medium heat - reduce heat to low and simmer for 10 minutes, stirring frequently.
- Serve warm with a sprinkle of brown sugar.
Other notes:
If you are only cooking for 1 or 2 people cut the recipe in half; that's what I did and it still tasted great. :) Happy cooking (and eating)!
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