Sunday, February 14, 2016
Current Weather
Loading Current Weather....
Published: Monday, 6/30/2014 - Updated: 1 year ago


Creamy cornmeal with toasted corn, queso fresco


A few simple items unite into a lovely dinner that cooks within 15 minutes.


Creamy cornmeal with toasted corn and queso fresco

Adapted from a recipe by Mary Bilyeu, Blade Food Editor, which originally appeared on AnnArbor.com.


1 cup water

1 cup skim milk

pinch of kosher salt

2/3 cup medium-grind cornmeal

1 cup fresh or frozen corn

3/4 cup fresh salsa

1 cup crumbled queso fresco

1 avocado, mashed

sour cream, for serving

In a large saucepan, bring the water, milk, and salt to a boil; lower heat to simmer and whisk in cornmeal until smooth. Continue to cook, whisking occasionally, for 5 minutes as cornmeal thickens to the consistency of grits.

Place corn into a large skillet, and toast for 5 minutes over medium-high heat, stirring frequently, until it becomes golden.

To serve, place prepared cornmeal onto a serving dish. Top with salsa, toasted corn, crumbled queso, and mashed avocado.

Serves 2.

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories