As promised from my previous post:
3 1/2 C reduced-fat milk
1 1/2C fresh corn kernels
1 chipotle chile in adobo sauce
1 1/2 C water
1/2 tsp kosher salt
1 C yellow cornmeal
1/2 C shredded cheddar
3 T Greek yogurt (I adore Cabot’s)
- Combine 1/2 cup milk, corn, and chipotle chile in a blender; process until the corn is coarsely chopped.
- Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan; bring to a simmer over medium-high heat. Gradually add cornmeal, stirring until blended. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently. Add corn mixture; cook an additional 2-3 minutes, stirring frequently. Remove from heat; add cheese and yogurt, stirring until cheese melts.
Another idea for serving this recipe would be to pour the mixture into a loaf pan, refrigerate until cooled completely, then slicing into 1/2 inch pieces, brown in a little oil or butter, top with a basted egg, some red chile sauce (I always use New Mexican chile to make the sauce. I really think it makes a difference.) and shredded cheese. Yum!