Pureed Corn w/ Green Onion, Green Pepper & Cheese

Pureed Corn W/ Green Onion, Green Pepper & Cheese Recipe

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Carolyn Haas


This is a popular dish in Argentina to be served as a side dish with meat. This mixture can be wrapped in cornhusks and steamed like tamales to make a dish called "humitas en chala".


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15 Min
15 Min
Stove Top


  • 4 c
    corn kernels, fresh or frozen & thawed
  • 1/3 c
  • 2
  • 2 tsp
  • 1/2 tsp
    salt (or to taste)
  • ·
    black pepper
  • 1/4 c
  • 1/2 c
    green onions, chopped
  • 1/4 c
    green pepper, chopped
  • 1/3 c
    grated parmesan cheese

How to Make Pureed Corn w/ Green Onion, Green Pepper & Cheese


  1. Combine the corn and milk in a food processor or blender and blend at high speed for 30 seconds. Add the eggs, paprika, salt and a few grindings of black pepper and blend for 15 seconds longer, or until the mixture is thick and smooth.
  2. In a heavy 10-inch skillet, melt the butter over moderate heat. Add the scallions and green pepper, and cook, stirring, for 4 or 5 minutes, or until the vegetables are soft but not brown.
  3. Pour in the corn mixture, reduce the heat, and simmer, uncovered, stirring frequently, for 5 to 7 minutes, or until the mixture thickens somewhat.
  4. Stir in the grated cheese and, as soon as it melts, remove the skillet from the heat.

Printable Recipe Card

About Pureed Corn w/ Green Onion, Green Pepper & Cheese

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Latin American

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