C E v I C H E S ,T O R T I L L A S & A R E p A S
with farmer’s cheese (or Queso Blano)
In a blender,
process the corn kernels and chicken stock until smooth. Pour thecornmeal into a large bowl. Stir in the sugar and sour cream. Pour in the chickenstock and corn mixture while stirring with your hands or a wooden spoon. Add thegrated cheese. Form mixture into a ball. Then separate into 8 pieces. Roll each
piece into a ball and then atten into a pancake about ¼-inch thick and 2 inchesin diameter (but rub your ngers around the edge so that it maintains its thickness).
At this point you can cover the
with a damp kitchen towel and refrigeratethem for up to 1 day before grilling.
Light a fre in a charcoal or gas grill.
lightly with the melted
butter (for avor and to prevent sticking). Grill the
until golden, about3 minutes on each side. They should be toasted on the outside, but soft inthe middle. Let cool to room temperature. Before serving, top with a spread of the farmer’s cheese.
corn kernels, freshor frozen and thawed
heated chicken stock(see page 144) or water
Manchego cheese, grated
farmer’s cheese or Mexican
It’s not only nostalgia that makes me love
; it’s also their versatility! Thesecorncakes are hugely popular in many ormsin my native Colombia and neighboringVenezuela (among other places) and havenow actually caught on in many parts o theUnited States. What makes them especiallywonderul is that they oer cooks abulousfexibility as ar as preparation. So here I’mgiving you my basic recipe—and a servingsuggestion—but please know you can addwhatever you’d like (grilled corn, dicedpeppers, dierent cheeses, just to namea ew possibilities).Here I’m suggesting that you smear a bito armer’s cheese—or Mexican
—on top. Great as an appetizer,these
are perect with any cocktail!