in Recipes

Spicy Mexican corn spread

updated

Spread the love

Ingredients for 1 servings:

  • 1 egg(s), size M, hard-boiled
  • 150 g corn, well drained
  • 1 jalapeño(s)
  • 1 tbsp, heaped bell pepper(s), red, finely diced
  • 1 tbsp, heaped onion(s), finely diced
  • 1 tbsp, heaped chives
  • ½ tsp tomato paste
  • 2 tbsp mayonnaise
  • 1 dashes lemon juice
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Also goes well with grilled steak.

Mash the egg yolk thoroughly with a fork, mix with the mayonnaise and tomato paste, and season with lemon juice, salt, and pepper. Finely chop the egg white. Deseed the jalapeño peppers and cut into small cubes. Chop the well-drained corn with an immersion blender and mix with the stirred mayonnaise. Stir in the onion, chives, egg whites, jalapeño peppers, and bell peppers. Let everything sit overnight. Season to taste.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Celery crème brûlée with lacquered bacon skewers and dill seed powder

Iced Brown Sugar Oatmilk Shaken Espresso