If there are two seasonal things my sweetheart loves most, it's summer squash and corn. If you're a fan as well, this Pueblo corn pudding might just be the thing for you. Don't be put off by the fact that it's so different from modern sweet American style puddings - it's an interesting thing in and of itself. Serve non-traditionally with agave nectar and toasted pumpkin seeds for dessert, or eat with pinto beans and green chile sauce as a savory side dish.
Pueblo corn pudding
makes 3-4 servings
- 2 cups green corn cut from the cob
- 1 medium summer squash or 2 small ones, diced fine
- 1 small sweet pepper, diced fine
- 2 TBSP shelled sunflower seeds or shelled roasted piñon nuts chopped fine
Put all ingredients in blender or mash until milky, then bring to a boil and simmer until thick like pudding.
If you can't get green corn, use fresh young corn.
Piñon nuts are not the same things as pine nuts, but you can use them as a substitute if you can find them.
Recipe from Pueblo Indian Cookbook by Phyllis Hughes.