Ingredients

6 ears corn on the cob

4 green onions, finely chopped

1’’ wedge or slice of yellow squash diced small

1 green chili, minced

100 grams (approx 1/4 lb) beef fat (or lard)

1/2 cup of milk

150 grams (approx 5 1.4 oz) fresh cheese cut into cubes (port salut or cremoso)

Basil, chopped

Salt & pepper to taste

Preparation

  1. Scrape the kernels from the cob using a grater. If a knife is used, the corn will need a whirl in a food processor to rough it up a bit.

  2. In the medium pot, cook the onopn, squash and chili in the fat with some salt & pepper.

  3. Add the corn and just enough of the milk to keep it a wet mixture.

  4. Cook, stirring constantly, as the liquid is absorbed - add more milk as needed to keep the mixture wet.

  5. When the corn is cooked through (approx 20 min), add the cheese and cook, stirring constantly until the mixture pulls away from the sides of the pan.

  6. Season to taste and garnish with the basil.