Bouchard's nodes

Boucher's nodes

Bush Knots are a traditional Southwestern dish and a type of madras corn. The original recipe is made with soft cream cheese and jalapeño sauce, and also includes crushed green tomatoes, cheddar cheese and chopped parsley. The knots can be served as an appetizer or as an accompaniment to a meat dish such as ribata or oxtails.

Cooking technology

“Knots” are cut out of the corn cobs after all the kernels have become hard. Before putting them in the oven, spices are added to the corn: salt, pepper, cumin and fennel, and others are possible. As a rule, red onions are placed between the grains of corn “knots” and cream is poured over all the ingredients. But to diversify the taste of the dish, you can add other ingredients, such as pickled peppers and ham. After this, the cobs continue to simmer in the oven for about 30–40 minutes at a temperature of about 200°C.