3 cups of cornmeal
2 cups of fresh asparagus tips (optional)
2 cups of grated carrot
2 cups of fresh peas
2 cups of corn flake crumbs
1 cup of green olives, pitted and chopped
1 cup of grated onion
1/2 cup of olive oil
1/4 cup of chopped fresh cilantro
1 tablespoon of salt
500 g of peeled and seeded tomatoes
4 cloves of garlic, minced
2 dried ancho chilies, stemmed and seeded
1 can of green corn (200g)
1 liter of vegetable broth
1 jar of pickled palm fruit (540g), chopped
To garnish
Ancho chili peppers
Asparagus tips
Tomato cherries
Accessories
Mini muffin tin with 3.5 cm diameter
3 cups of cornmeal
2 cups of fresh asparagus tips (optional)
2 cups of grated carrot
2 cups of fresh peas
2 cups of corn flake crumbs
1 cup of green olives, pitted and chopped
1 cup of grated onion
1/2 cup of olive oil
1/4 cup of chopped fresh cilantro
1 tablespoon of salt
500 g of peeled and seeded tomatoes
4 cloves of garlic, minced
2 dried ancho chilies, stemmed and seeded
1 can of green corn (200g)
1 liter of vegetable broth
1 jar of pickled palm fruit (540g), chopped
To garnish
Ancho chili peppers
Asparagus tips
Tomato cherries
Accessories
Mini muffin tin with 3.5 cm diameter
1
In a skillet, sauté the onion and garlic in half of the olive oil over medium heat for five minutes
Add the carrot and asparagus and cook for another five minutes, stirring occasionally
Add the tomato, peas, palm fruit, corn, and vegetable broth
Cook for three more minutes
2
Add the cilantro, ancho chilies, and green olives
Stir well
Add the remaining olive oil and salt
Mix well
Remove from heat
3
Grease the muffin tin with oil
Place a small amount of vegetables or ancho chilies in the bottom and fill with the corn pudding, pressing gently
Unmold and serve.
