Maize pepian is, without a doubt, a true gem of Guatemalan cuisine. With a generous amount of corn for those who appreciate this grain, it presents itself as an exquisite and tempting option at first glance.
It has its roots in the rich culinary tradition of the region, where maize is a fundamental ingredient in the daily diet.
The name "pepian" refers to the combination of flavors and spices that characterize this dish, symbolizing the diversity and cultural richness of the country.
Maize Pepian
Ingredients
10 Corn cobs
3 tablespoons of Bacon or olive oil fat
2 Finely chopped small onions
3 Finely chopped garlic cloves
2 teaspoons of Ground cumin
½ teaspoon of Ground black pepper
2 Finely chopped jalapeño peppers
100 grams of Cheese
1 teaspoon of Coarse salt
2 tablespoons of Red wine vinegar
½ A handful of chopped fresh dill leaves
Preparation
Step 1 : To prepare this recipe, start by cutting and removing the leaves from 5 ears of corn, then reserve the kernels in a bowl.
Step 2 : Next, take the other 5 ears of corn and blend the kernels with 1 and ½ cups of hot water.
Step 3 : Then, strain the mixture to obtain a smooth liquid.
Step 4 : In a skillet over medium heat, sauté the bacon fat and add the onions, cooking for about 5 minutes.
Step 5 : Subsequently, add the garlic, salt, cumin, and pepper, cooking for a couple more minutes.
Step 6 : Next, add the peppers and the reserved whole corn kernels, stirring constantly.
Step 7 : Finally, add the corn cream and cook over low heat for about 15 minutes.
Step 8 : Sprinkle with cheese and add the vinegar, cooking for another 5 minutes.
Step 9 : To finish, sprinkle dill over the dish before serving.
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