Let’s open a big chapter now! Let’s go to Argentina! I suppose the first thing that comes to mind when someone thinks of Argentinean food is beef steaks. Well, I think I’ll start a bit differently, with this comfort food!
Ingredients
- 4 cups corn kernels (from ~6–7 ears) — or 2 × 340 g bags frozen sweet corn, thawed
- 1 large onion, finely chopped
- 2 tbsp butter (or 1 tbsp butter + 1 tbsp oil)
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp cumin
- 250 ml milk or light cream
- 80–120 g grated cheese (mozzarella + a little Västerbotten/Prästost works)
- Salt & black pepper
- pinch sugar if corn isn’t very sweet
- Optional: chopped basil
Method
- If using fresh corn, grate kernels to release the starchy ‘milk’. If using frozen, pulse half in a processor to a coarse purée.
- Sauté onion in butter 4–5 min; add pepper and garlic 2 min.
- Stir in corn, paprika and cumin. Cook 2–3 min.
- Add milk/cream and simmer gently 8–10 min, stirring, until thick and creamy.
- Stir in cheese until melted.
- Season; add basil if using.
Serving
- Spoon into bowls as a creamy vegetarian main or side. Top with extra cheese, a drizzle of olive oil, and pepper.
- Lovely with salad, roasted tomatoes, or grilled mushrooms.
Notes
Adjust thickness with a splash more milk or a few extra minutes of simmering. Sweetness varies by corn—balance with a pinch of sugar and plenty of black pepper.
Lambros' kitchen travellog 