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So Mr. Hassan set out to make one, using 30 pounds of flour, 5 quarts of water, 10 ounces of sugar, 10 ounces of salt, 8 ounces of fresh yeast and 3 cups of corn oil.
And though it may be heresy to regular customers of the restaurant, I have for the past decade or so always added to the mix a couple of cups of corn kernels (ideally fresh, though the frozen organic variety works as well).
You should have 1 1/2 cups of corn juice.
Puree 2 cups of corn and cream mixture.
Add 2 cups of corn oil into the seasoned masa.
Place 2 cups of corn, 1 cup of cooked edamame soybeans, 1 15-oz.
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Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
4. When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves.
Yet this recommendation, like the daily cup of corn oil, has still not quite entered the mainstream of good health habits.
6. Cranberry-Corn Sauce: Cook a bag of fresh cranberries with about a cup of corn kernels, some chopped scallions, 1/4 cup brown sugar (or to taste) and a splash of water, just until thick.
Manufacturers of corn oil and margarine much appreciated his intervention in the Great Lipids Controversy of the early 1960s, when Dr Stare decided, untypically, to demonise butter, and recommended that all Americans should drink a cup of corn oil a day.
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