Ñachi de Ecuador

Ingredients

• 4 cups (800g) fresh corn kernels 4 cups (800g) fresh corn kernels
• 1 cup (200g) grated mozzarella cheese 1 cup (200g) grated mozzarella cheese
• 1 cup (200g) grated queso fresco (or feta cheese) 1 cup (200g) grated queso fresco (or feta cheese)
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the corn kernels to the skillet and cook for about 10 minutes, stirring occasionally, until the corn is tender.
4. 4.
   In a separate bowl, mix together the grated mozzarella cheese and queso fresco.
5. 5.
   Add the cheese mixture to the skillet with the corn and stir until the cheese is melted and well combined.
6. 6.
   Sprinkle in the ground cumin, paprika, dried oregano, salt, and pepper. Stir to incorporate the spices evenly.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve Ñachi warm as a main course or as a side dish with other Ecuadorian specialties.

Treat your ingredients with care...

• Corn — If fresh corn is not available, you can use frozen corn kernels. Thaw them before cooking.
• Queso fresco — If you can't find queso fresco, feta cheese makes a good substitute.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili powder or a few dashes of hot sauce to the dish.
• Serve Ñachi with a side of avocado slices or a fresh tomato salad for a refreshing contrast.
• If you prefer a creamier texture, you can add a splash of milk or cream to the skillet while melting the cheese.

Serving advice

Serve Ñachi as a main course accompanied by a side of rice and a simple salad. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some additional grated cheese and a few cilantro leaves on top of the dish before serving. The vibrant colors of the corn and cheese will make it visually appealing.