Hot Corn Pan

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Sauté the corn cobs in boiling hot tap water with butter and sugar, remove the kernels. Rinse the beans in salted water.

Cook a meat paste with salt, tartar, bell pepper, paprika, crushed garlic clove and egg, arrange small balls and fry in olive oil for about 5 minutes, then keep warm.

Then cut the onions into rings, dice the dried meat (otherwise lean bacon) and cut the peppers into thin strips.

Brown the onions with the dried meat in the frying pan until the onions are translucent, add the peppers and sauté for 5 minutes while stirring. Then deglaze with broth, add long-grain rice and sauté with lid closed for about 10-1500 cmin.

Add meatballs, beans and hominy and season with paprika powder and cayenne bell pepper.

Our tip: Use bacon with a subtle smoky touch!

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