Recipe of the Month:: Vegan Sweetcorn Chowder
La cosecha is here! It’s the time of year farmers “dan las gracias” for the upcoming harvest of their most sacred plant,
el maiz. According to Mayan cosmovision, man came from corn so there’s no shortage of corn based recipes here in
Guatemala. This is a simple dish for all your vegan travelers craving something corn based that’s not atol de elote.
1 onion, diced
2 tbs coconut oil
3 cloves garlic, peeled and finely
diced 2 red jalapeños, 1 deseeded and finely diced the other saved for garnish
3 elotes, giving you approx. 3 cups of corn kernels 1 can of coconut milk
2 cups water
Handful of cilantro
1. Start by shaving off the corn kernals, keep the husks
2. Heat the oil in a large pan and add the onion to soften for 2-3 minutes. Add the garlic and the one diced chili
and continue to cook for another minute before adding the corn, coconut milk, water and corn husks- no this isn’t a
mistake but every Ama de Casa’s best kept secret to give your stew extra flavor. Cover the pot and bring to the
boil before simmering for approximately 15-20 minutes until cooked
3. Remove the husks. Leave to cool a little before blending.
Squeeze in the lime juice and taste for seasoning.
When serving, sprinkle a generous helping of chopped cilantro, a few slices of red jalapeño rings, and another squeeze of lime
Bon appétit, Xela!
My Latin American food blog can be found at www.lasalsainglesa.com.