Clarified Corn Recipe
poblano, mezcal, epazote, coriander, clarified with milk
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Ingredients
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Main Ingredients
Clarifying Agent
Method
Preparation of Ingredients
- 1
Prepare the Corn
In a medium pot, bring water to a boil. Add the corn kernels and cook for 5-7 minutes or until tender. Drain and set aside.
- 2
Roast the Poblano
While the corn is cooking, roast the poblano pepper over an open flame or under a broiler until the skin is charred and blistered. Place it in a bowl and cover with plastic wrap for 10 minutes. Once cool, peel off the skin, remove the seeds, and chop finely.
- 3
Prepare Fresh Ingredients
Wash the fresh epazote and coriander leaves. Chop them finely and set aside.
Clarification Process
- 4
Combine Ingredients
In a blender, combine the cooked corn kernels, chopped poblano, mezcal, epazote, and coriander. Blend until smooth.
- 5
Strain the Mixture
Place a fine mesh strainer over a bowl and pour the blended mixture into the strainer. Use a spatula to press down and extract as much liquid as possible. Discard the solids.
- 6
Heat the Milk
In a small saucepan, heat the whole milk over medium heat until just below boiling. Do not let it boil.
- 7
Clarify the Liquid
Slowly pour the strained corn liquid into the hot milk while gently stirring. Allow the mixture to sit for 5 minutes so the curds can form.
- 8
Strain Again
After 5 minutes, strain the mixture again through a fine mesh strainer or cheesecloth to separate the curds from the clarified liquid. The liquid collected is your clarified corn.