Ming Tsai and Candelario Tello Marquez inspect Huitlacoche in Mexico.

Ingredients:

1 cup masa harina
2 egg yolks
1 cup milk
3 egg whites lifted to soft peak
1/4-cup butter
1/4-cup scallions
1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened
1 lb. shrimp shelled, de-veined, and cut into 1/4-inch dice
grapeseed oil or lard to cook
salt and black pepper to taste

Directions:

1. Pre-heat a large skillet or comal or griddle on medium high heat and coat with lard or grapeseed oil.
   
2. In a large bowl, whisk together the corn meal, eggs and milk.
   
3. Fold in the whites, butter and scallions.
   
4. Fold in the kernels and shrimp.
   
5. Ladle about 4 ounces of batter into the hot oil.
   
6. Brown on both sides, about 3 minutes a side.
   
7. Drain on paper towels and season lightly with salt.

Huitlacoche Butter

Ingredients:

1/4-cup butter, softened
1/2-cup huitlacoche, removed from corn and sautéed until just tender
juice of 1 lime
salt and black pepper to taste

Directions:

1. Mix all together in a bowl and keep in refrigerator.

Copyright, 2000, Ming Tsai, All Rights Reserved