These are unique, delicious tamale-style
nuggets. Serve with Cumin-Lime Dipping Sauce, guacamole, or salsa.
They may be too delicate for wooden picks so encourage your guests
that these are definitely "finger food".
Bite-Sized Corn Bits
1 1/2 cups frozen corn kernels, thawed
(or preferably fresh)
1 cup yellow cornmeal, preferably stoneground
2 teaspoons granulated sugar
1 teaspoon ground cumin
2 tablespoons buttermilk or plain yogurt
1/3 cup shredded sharp cheddar cheese
1/3 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, minced Cumin-Lime Dipping Sauce (Recipe follows) Guacamole for accompaniment
(optional)
Place the corn kernels in a food processor
and process in short pulses until coarsely chopped, about 6 pulses.
Add the cornmeal, sugar, cumin, and buttermilk or yogurt. Pulse
again to combine, about 6 pulses.
Transfer the mixture to a large bowl.
Add the cheddar cheese, Jack cheese and cilantro. Season with
salt and pepper.
Cut a large piece of cheesecloth into
eight 5-inch squares. Place 2 tablespoons of the corn mixture
into the center of each square. Fold the sides over the filling
then fold down the top and roll over to make a seam underneath.
Fit a large pot with a steamer basket.
Add enough water to come up to the base of the steamer. Place
the packets in the steamer, seam side down. Cover and bring the
water to a simmer over medium-high heat. Reduce the heat to medium-low
and steam until the cornmeal filling is set, about 1 hour. Check
the water level often to make sure there's enough water to keep
the pan from burning. Remove the packets with tongs, and let
cool before unwrapping.
Makes 16 nuggets, serves 6 to 8 people.
Cumin-Lime Dipping Sauce:
1/2 cup sour cream
Juice of 1 lime
2 teaspoons ground cumin
Salt to taste
In a medium mixing bowl, combine sour
cream, lime juice, cumin, and salt. Whisk together to blend.
To serve pour the dipping sauce into a
small bowl. Place the bowl in the center of a large plate. Arrange
the nuggets around the bowl.
