INGREDIENTS

INSTRUCTIONS

Here are a couple from the New York Times International Cookbook.
Use a knife or corn scraper to cut off the kernels. After cutting scrape
the cobs for the remaining "milk". Place the kernels "milk" and water in a
the container of an electric blender. Blend briefly to break up the kernels
but do not overblend. Put the blended mixture through a fine sieve,
pressing to extract as much liquid as possible. Pour the mixture into a
saucepan and add the butter. Simmer slowly 5 minutes, stirring well because
the corn tends to stick.. Add the milk and salt to taste. Bring to a boil
adn add the green chilies. When ready to serve, add the cheese and sugar
adn when the cheese is melted and the soup is piiing hot, serve immediately
in soup cups. Garnish each serving with deep-fried tortilla squares.
Squres: Stack 6 or 8 tortillas on a flat surface and use a sharp knife to
cut them into cubes about 1/2 an inch square. Drop the cubes into hot fat
and cook, stirring with a wooden spoon, until crisp and golden. Posted to
TNT - Prodigy's Recipe Exchange Newsletter  by NAFY67C@prodigy.com (DEBORAH
EPSTEIN) on Mar 24, 1997

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