The origin of corn occurred about 12 thousand years ago in Mexico and its consumption was introduced to Europe in the 17th century. Its name means “that which sustains life” and for the Mayans it is the main food of their culture. It has spread all over the world because of its ease of growing in any climate. In Mexico they are known as elotes; in Bolivia, marlos; in Colombia, Ecuador and Venezuela, tusas; and in Peru, Argentina and Chile, “choclo”.
It has a large number of uses in the world cuisine, it can be prepared in cakes, cookies, soups and even drinks. Currently, like rice and wheat, it is the most produced cereal in the world.
Gastronomy: Latin American.
Mix the flavors and let the red pepper be the star
- Preparation time: 15 minutes.
- Cooking time: 15 minutes.
- Features: 4.
Ingredients
- 1 can of corn
- 4 slices of bacon
- 1 small onion chopped
- 1 chopped red pepper
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
A story to highlight: Carantantas, tortillas and empanadas, the flavors that elevate Payanese cuisine
PREPARATION
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pan and let it cool on absorbent paper.
In the same pot, cook the onion and red pepper until soft.
Add the corn kernels to the pan and cook for a few minutes.
In a small bowl, mix sour cream, milk and grated Parmesan cheese. Add this mixture to the bread and mix well.
Cook on medium heat for a few more minutes, until the mixture is hot and well combined.
Add salt and pepper to your liking.
Serve cob with bacon on individual plates, sprinkled with crispy bacon.
Grandma’s tricks!
If you like to cook and are one of the creators of recipes in search of new flavors, write to us at Edwin Bohórquez Aya (ebohorquez@elespectador.com) or Tatiana Gómez Fuentes (tgomez@elespectador.com) to find out about your gastronomic proposal ..
