Corn Pepian Recipe

Name: Corn Pepian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ears corn; 3 tablespoons rendered bacon fat or olive oil; 2 small onions, finely chopped; 3 large cloves garlic, finely chopped; 1 teaspoon coarse sea salt; 2 teaspoons ground cumin; 1/2 teaspoon ground black pepper; 2 jalapeno peppers, stemmed, seeded if desired, and finely chopped; 4 ounce panela cheese, cut into 1/8 inch dice; 2 tablespoons red wine vinegar; 1/2 bunch fresh dill, leaves only, finely chopped

Servings: persons

10 ears corn
3 tablespoons rendered bacon fat or olive oil
2 small onions, finely chopped
3 large cloves garlic, finely chopped
1 teaspoon coarse sea salt
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 jalapeno peppers, stemmed, seeded if desired, and finely chopped
4 ounce panela cheese, cut into 1/8 inch dice
2 tablespoons red wine vinegar
1/2 bunch fresh dill, leaves only, finely chopped

1
Slice the whole kernels from 5 ears of corn and set them aside in a bowl.
2
Slice the kernels from the remaining 5 ears and place them in a blender with 1 1/2 cups of cold water.
3
Blend until completely smooth, then press the liquid through a fine sieve, pressing down on the skins to extract all the juice.
4
Discard the skins and set the mixture aside.
5
In a heavy nonreactive saucepan heat the bacon fat over medium heat.
6
Add the onions and cook for about 4 to 5 minutes, stirring occasionally, until softened but not browned.
7
Add the garlic, salt, cumin, and pepper, and cook for 2 minutes, then add the jalapenos and cook for 2 minutes more.
8
Add the whole corn kernels and cook for 5 minutes, stirring frequently.
9
Add the pureed corn and reduce the heat to its lowest possible setting.
10
Cook for 15 to 20 minutes, stirring and scraping the bottom of the pan every 10 minutes or so to keep the mixture from scorching or sticking.
11
Stir in the cheese and the vinegar, cook for 5 minutes more, then sprinkle with the dill and serve.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ears corn, 3 tablespoons rendered bacon fat or olive oil, 2 small onions, finely chopped, 3 large cloves garlic, finely chopped, and more.

Yes, Corn Pepian falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Pepian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions