- 8 ears fresh corn
- Salt water for boiling
- 3 tablespoons olive oil
- 1 tablespoon achiote seeds
- 1 cup sofrito (onion, garlic, tomato, cubanelle pepper, cilantro)
- 1/4 cup alcaparrado
- ½ teaspoon ground cumin
- 2 bay leaves
- 1 cup frozen baby lima beans
- 2 plum tomatoes, peeled, seeded, and medium dice
- Salt and fresh ground pepper
- Fresh chopped cilantro
Set the salt water in a large stockpot and bring to a boil. Lower the heat to simmer, add the corn and cook for 5 minutes. Drain and set aside to cool.
Gently heat the olive oil in a small frying pan, and add the achiote seeds, until you achieve a beautiful sunset color.. Strain the oil into a larger saute pan. Discard the seeds.
Heat the large saucepan and the achiote oil at medium low and add the sofrito, the alcaparrado, the cumin, and the bay leaves (I like to add a little bit of brine from the alcaparrado). While the water cooks out, scrape the kernels off the cobs into a bowl, and separate the kernels with your fingers.
Add the corn to pan, along with the baby lima beans , and the chopped tomatoes. Season with salt and fresh ground black pepper. Lower the heat to simmer, cover, and cook 13-15 minutes or until the baby lima beans are tender and cooked through.
Sprinkle the guiso de maiz with the fresh chopped cilantro, stir, and serve.