Corn pepián is, without a doubt, a true jewel 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 sight.
It has its roots in the rich culinary tradition of the region, where corn is a fundamental ingredient in the daily diet.
The name "pepián" refers to the combination of flavors and spices that characterize this dish, symbolizing the diversity and cultural richness of the country.
Corn Pepián
Ingredients
10 Corn cobs
3 tablespoons of Bacon or olive oil fat
2 Small onions finely chopped
3 Garlic cloves finely chopped
2 teaspoons of Ground cumin
½ teaspoon of Ground black pepper
2 Jalapeño chilies finely chopped
100 grams of Cheese
1 teaspoon of Coarse salt
2 tablespoons of Red wine vinegar
½ Handful of finely chopped fresh dill leaves
Preparation
Step 1 : To prepare this recipe, start by cutting and removing the leaves from 5 corn cobs, reserving the kernels in a bowl.
Step 2 : On the other hand, take the other 5 cobs and blend the kernels with 1 ½ cups of hot water.
Step 3 : Then, strain the resulting mixture to obtain a homogeneous liquid.
Step 4 : In a medium 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 : To finish, 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 : Finally, sprinkle dill over the dish before serving.
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