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6 Mazorcas de maíz tierno (grandes) o 3 tarros grandes de maíz en granos
1 Taza de leche entera (no evaporada)
2 Cucharada de mantequilla
1 ½ Cucharadas de azúcar blanca
½ Cucharadita de sal
5 Hojas de albahaca
4 Cebollas blancas cortadas a la juliana
2 Cucharadas de aceite de oliva
1 Cucharada de aceite de canola
Sal y pimienta
1/3 De taza de pasas negras
¼ De taza de aceitunas rebanadas
Pizca de malagueta
Queso mozzarella rallado
Preparación
Precalentar el horno a 375 grados F. 160 grados C.
Rallar las mazorcas de maíz (si se usan latas de maíz, solo licuar). También puede desgranar las mazorcas y licuar.
Llevar el maíz a una olla y cocinar con la mantequilla, la leche, la sal y el azúcar. Cocinar a fuego medio hasta que espese (más o menos 10 a 15 minutos), antes de retirar del fuego agregar la albahaca picadita.
Aparte, preparar la cebolla. En una sartén agregar las cebollas cortadas finamente a la juliana y cocinar con el aceite de oliva a fuego medio, dejar que las cebollas estén tiernas. Agregar un toque de sal y pimienta y la malagueta.
Por último agregar las pasas y las aceitunas. Retirar del fuego y reservar.
En un molde colocar un poco de la mezcla de maíz en el fondo, queso rallado, el relleno de cebollas y terminar con más mezcla del maíz. Por encima espolvorear un poco de azúcar y llevar al horno por 20 minutos más o menos a una temperatura de 375 grados F.