Choclo or corn , whatever they know, an ingredient that definitely rejoices any food, likes young and boys, with a flavor that combines very easy in any preparation. That is why I think we are talking about recipes with corn .
Then I share some curiosities about corn and three ways to cook it that are fabulous.
(Did they have tested the corn with butter or melted cheese on top? What a gift from the rich sky. We do not deserve it.)
What we have to know about corn
- Corn (Zea mays) belongs to the grass family and is a very high annual plant.
- Where does your name come from? In South America we call it Choclo, which comes from Quechua Chuqllu and means "tender cob." In Mexico it is called "corn" and this comes from the Nahuatl Elotl.
- The word "corn" is of Caribbean Indian origin, literally means "what sustains life" and I think its application in our kitchen goes on that side.
- In the botanical application of medicine, stigmas or choclo hairs are used, in the form of tea to treat renal conditions, also reduce blood pressure and even to control diabetes.
A very interesting fact about this, and something more curious is that, being a food rich in carbohydrates, hunger can be satisfied eating corn without the need to eat other fat -rich foods. A unique food.
How do we distinguish the most tender for our recipes with corn?
This is a very necessary ability and that is won with time based on trial and error, however I will detail some points to take into account:
- As far as possible, we are going to buy them fresh and wrapped in their chalas.
- Chalas must have a light green color, without spots, with a fresh and bright appearance.
- If we press the grains, they must fire a white liquid.
- The grains must have a even size and shape, of ivory white and orange yellow.
The humita
We were all silent, but thinking about this dish that is the first thing that comes to mind when we talk about corn. Can it be richer? It is prepared based on crushed corn grains to which a frying of onion, tomato, pepper, milk, paprika and cheese is added? .
The universal history of the Humitas tells that it is a Amerindian dish that is present in Venezuela, Colombia, Peru, Bolivia, Argentina, Chile and even Central America, being part of the most traditional menus.
How is humita in Chala?
- First you have to liquefy the choclo grains with milk and salt.
- Then we make a sauce with butter, onion and tomato.
- The liquefied corn, chili and cheese is added to taste.
- Then the mixture is placed above a tender chala.
- Cut into strips a sheet to tie and close the humita and boil in plenty of water with a little salt for 30 minutes.
A great idea: roasted corn recipe
And I recommend this a lot for who can do it. It has no waste.
- We are only going to open the choclos without breaking the chalas, we clean well and close the chalas.
- Before cooking them we have to immerse the choclos for 30 minutes in cold water, we dry the grill a bit.
- Roast them for approximately 20 minutes by turning them several times.
- To serve, remove the chalas and spread with a little butter prepared.
All my recipes with corn
