Choclo Or Elote Asado Recipes

CHILEAN PASTEL DE CHOCLO

Chilean Pastel De Choclo image

There are many interpretations of this Chilean chicken and corn casserole. In this one, corn cooks with milk until it is slightly thick, then whirls in the food processor until smooth. Serve this slightly sweet dish with pebre, posted separately.

Provided by Sharon123

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup whole milk
4 1/2 cups fresh corn (or 2-16 oz.packages frozen corn, thawed)
2 tablespoons fresh basil, thinly sliced
4 teaspoons sugar, divided
1 cup chicken broth (or water)
1 cup onion, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/2 cup carrot, thinly sliced
1/4 teaspoon black pepper
3 garlic cloves, thinly sliced
2 bay leaves
1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
4 tablespoons fresh parsley, minced
cooking spray

Steps:

Preheat the oven to 400°F.
Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
Yield: 4 servings.

Nutrition Facts : Calories 288.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 36, Sodium 279.6, Carbohydrate 46.4, Fiber 6.3, Sugar 14.7, Protein 21.9

ELOTES ASADOS

Elotes Asados image

Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire--but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 serving

Number Of Ingredients 6

Ingredients

4 ears corn, husks and silks intact
1/4 cup Mexican crema or crème fraîche
1/4 cup mayonnaise
1 tablespoon lime juice, plus lime wedges, for serving
2 ounces Cotija or Parmesan, grated
Kosher salt

Steps:

Prepare a grill for medium-high heat.
Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.

CHOCLO OR ELOTE ASADO

Choclo or Elote Asado image

If you think nothing beats grilled fresh corn in the summer, think again: street vendors in Mexico, Chile, Peru, and other Central and South American countries figured out how to make a great thing even better, adding a little lime juice and chile powder to what is already a near-perfect food. The tart lime juice is incredibly refreshing, and a little smoky heat from the chiles brings out the crisp sweetness of the corn. For a more indulgent version, see the variation.

Yield makes 4 to 8 servings

Number Of Ingredients 4

Ingredients

8 ears fresh sweet corn
3 tablespoons butter
1 lime, cut into wedges
1 tablespoon pure chile powder, like ancho or New Mexico, plus more to taste

Steps:

Start a charcoal fire or preheat a gas grill; the fire should be moderately hot, and the rack no more than 4 inches from the heat source. Peel back the husks of the corn without removing them and remove the silks. Smooth the husks back into place, but don't worry if they don't completely cover the kernels.
When the grill is ready, grill the corn, turning occasionally, for 10 to 15 minutes. As the ears start to brown, carefully peel back the husks. Coat the corn with the butter and return to the grill with the husks peeled back. Grill, turning occasionally, until nicely browned-some of the kernels will blacken, and that's fine-another 5 to 10 minutes.
Squeeze lime juice on the corn, sprinkle with chile powder, and serve immediately.
Omit the lime juice. After sprinkling with chile powder, coat with Mexican crema, or thinned sour cream, about 1 tablespoon per person, and sprinkle with grated cotija cheese, about 2 tablespoons per person.

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