Chili Con Elote Chili With Corn Recipes

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

CHILI CON ELOTE (CHILI WITH CORN)

Steps:

• Heat a heavy dutch oven over med-high heat.
• Cook the bacon until done but not crisp.
• Remove the bacon and drain on a paper towel.
• Pour off and save all but 3 TBS of the grease.
• Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
• Brown the beef, 1/3 at a time (don't crowd the pan).
• Drain on a paper towel.
• Wipe the pan and regrease between each batch.
• Wipe the pan, place on the heat; add 3 TBS bacon grease.
• Saute (stir fry) the onions until almost translucent.
• Add the garlic and chilies.
• Saute until the onions are golden but not yet brown.
• Add all of the ingredients except the Masa Harina and the corn; mix well.
• Return the bacon and beef to the pot.
• Cover and bring to a boil, reduce heat and simmer 2 hours.
• Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
• Cook another 1/2 hour to thicken.
• Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.

CHILI CON ELOTE (CHILI WITH CORN)

Steps:

• Chop the onion and garlic and fry gentle for a few minutes.
• Chop the bell pepper, add to the pan and fry for 2-3 minutes longer.
• Add the stock and tomato paste and bring to the boil. Add the corn and lower the heat to a simmer.
• Mash half of the beans and add both the mashed and the whole beans to the pan.
• Stir and simmer for 15 minutes.
• Serve.

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
• Roast for 15-20 minutes, until charred on the outside and tender on the inside.
• In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
• Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
• Enjoy!

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
• Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
• Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.