Cosmic Cuisine

Southwestern Corn

Ingredients Grams

Yellow corn, frozen, whole kernel (puree) 583  

Yellow corn, frozen, whole kernel 560   

Water 425          

Roasted red bell peppers, frozen, ¼” diced 80   

Yellow onions, fresh, ¼” diced 77             

Half and half, fresh, Grade A, minimum 10.5% 39             

Jalapeno peppers, fresh, ¼” diced 18     

Unsalted butter, fresh, Grade AA, sweet cream 9            

Roasted Garlic Base (#13-404) 5.6            

Roasted Onion Base (#14-425) 5.6           

Salt, pure, sodium chloride, non iodized 4.6        

Cumin, ground 4.6          

Cilantro, fresh, fine cut 3.7          

Black pepper, Chef’s grind 0.9   

TOTAL 1816 grams

PREPARATION PROCEDURE

One day in advance of processing, thaw corn in the refrigerator.  Combine the corn reserved for

the puree, half and half, butter, roasted garlic base, roasted onion base, cumin, salt, black pepper

and water.  Mix well.  Puree the corn-spice mixture in a food processor until a fine puree is

achieved.  Add the corn puree mixture to a large cooking pot.  Stirring continuously, heat mixture

over medium heat to 170°F.  Add the corn, onions, roasted red bell peppers, cilantro, and jalapeno

peppers to the mixture.  Mix well, until all ingredients are thoroughly combined.  Continue

heating until mixture returns to 170°F.  Serve.