Argentine Corn Pudding (Humita)

• 4 ears of Sweet Corn, shucked
• 1/2 Red Onion, diced
• 1 Jalapeno
• 3 Garlic cloves, minced
• 1 tablespoon Olive Oil
• 1/2 tablespoon Butter
• 1 splash Milk
• 1/2 Lime
• 1/2 teaspoon Paprika
• 1 dash Cayenne
• Salt/Pepper to taste
• 1 bunch fresh Cilantro, chopped

1. Remove the kernels from the corn and set aside. This video shows a safe way to do this. http://www.food52.com/blog/2259_how_to_dekernel_corn
2. In a saucepan, add Olive Oil, Garlic, and Red Onion. Cook on medium heat until fragrant (~2-3 min).
3. Dice up the jalapeno, making sure to remove the stem and seeds (unless you like it spicy, then keep the seeds).
4. Add butter, jalapeno and corn kernels to the saucepan. Stir.
5. Add salt/pepper and spices. More/less can be added according to taste. Continue cooking for another 5-8 minutes. Reduce heat if needed.
6. Remove from heat. Add milk and stir. Add lime juice.
7. Transfer mixture to a food processor. Pulse ~10 times or until everything is incorporated. Do not puree.
8. Finish with salt/pepper and freshly chopped cilantro. Can be served hot or cold.

sweet corn, red onion, garlic, olive oil, butter, milk, lime, paprika, cayenne, salt, fresh cilantro

Taken from food52.com/recipes/40949-argentine-corn-pudding-humita (may not work)