Corn With Epazote And Poblano Chiles Recipes

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STUFFED POBLANOS WITH ROASTED CORN



Stuffed Poblanos With Roasted Corn image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 small poblano chiles
2 tablespoons vegetable oil
1 teaspoon ground cumin
Kosher salt
4 ears corn, shucked
1 large bunch scallions, roughly chopped
1/4 cup crema or creme fraeche
1/4 cup chopped fresh cilantro
Grated zest of 1/2 lime, plus the juice of 1 lime
1/2 cup crumbled cotija cheese

Steps:

  • Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
  • Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
  • Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
  • Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
  • Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

SOUTHWESTERN STUFFED PEPPERS



Southwestern Stuffed Peppers image

Get the recipe for Southwestern Stuffed Peppers .

Provided by Dawn Perry

Time 1h20m

Number Of Ingredients 12

1 cup long-grain white rice
1 tablespoon olive oil
6 scallions, thinly sliced, white and green parts separated
0.5 pound ground beef chuck
1 cup frozen corn
1 4.5-ounce can chopped green chilies
1 teaspoon ground cumin
4 ounces Monterey Jack, grated (1 cup)
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
0.5 cup plain low-fat Greek yogurt
salsa, for serving

Steps:

  • Heat oven to 375° F. Cook the rice according to the package directions.
  • Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  • In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

Nutrition Facts : Calories 521 kcal, Carbohydrate 59 g, Cholesterol 60 mg, Protein 26 g, SaturatedFat 9 g, Sodium 574 mg, Sugar 7 g, Fat 20 g, UnsaturatedFat 0 g

CORN, ZUCCHINI AND POBLANO CHILI SAUTé



Corn, Zucchini and Poblano Chili Sauté image

Categories     Side     Sauté     Corn     Hot Pepper     Zucchini     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

3 large poblano chilies* (about 1 pound total)
1 large red bell pepper
4 tablespoons olive oil
8 medium zucchini (about 2 pounds), trimmed, cut into 1/2-inch pieces
1 medium onion, halved lengthwise, thinly sliced
4 garlic cloves, minced
4 cups frozen corn kernels (about 22 ounces), thawed

Steps:

  • Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 4

Number Of Ingredients 8

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
  • Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
  • Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
  • Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
  • Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

ROASTED POBLANO TAMALES



Roasted Poblano Tamales image

Even if you've never made anything with corn husks or fresh epazote leaves, our step-by-step recipe for Roasted Poblano Tamales is a cinch to make.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 26 servings, 2 tamales each.

Number Of Ingredients 5

52 corn husks
Tamale Dough
2 Tbsp. chopped fresh epazote leaves
10 poblano chiles, roasted, seeded, deveined and chopped
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
  • Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
  • Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CREAMY STOVETOP CORN WITH POBLANO CHILES



Creamy Stovetop Corn With Poblano Chiles image

Provided by David Tanis

Categories     quick, one pot, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, diced, about 1/2 cup
1 large red bell pepper, diced, about 3/4 cup
Salt
pepper
Cayenne or finely minced red jalapeño, optional
Kernels from 6 ears corn, about 3 cups
2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips
2 scallions, thinly sliced
1/2 cup crème fraîche
1 or 2 limes, cut in half

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.
  • Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.
  • Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 231 milligrams, Sugar 3 grams, TransFat 0 grams

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)



Chileatole - Green Chile Soup With Corn (Slow Cooker) image

From "The Mexican Slow Cooker" by Deborah Schneider. So many recipes in this book look so appealing. I have not made this one yet, but it contains so many ingredients I love. The author first tasted this soup at the Xochimilco market south of Mexico City.

Provided by duonyte

Categories     Corn

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup diced white onion
2 jalapeno chiles (stemmed, seeded and quartered)
4 poblano chiles (roasted, seeded and diced)
4 anaheim chilies (roasted, seeded and diced)
3 cups fresh corn kernels (about 4 ears)
6 cups water
2 teaspoons kosher salt
10 large epazote leaves, shredded (about 2 tbl)
1/2 bunch fresh cilantro, finely chopped
1/2 teaspoon ground black pepper

Steps:

  • In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
  • Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
  • Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
  • If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

HOMINY, CORN, AND POBLANO CHILES



Hominy, Corn, and Poblano Chiles image

Number Of Ingredients 9

2 teaspoons olive oil
1/4 cup finely chopped white onion
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 (15-ounce) can white hominy, drained and rinsed
1/2 cup canned fat-free reduced-sodium chicken broth
1 1/2 cups corn kernels, fresh or thawed, if frozen
2 , fresh poblano chile kimmy, , roasted and peeled and neatly diced (about 1/3 inch)
..........Click the Edit tab and select this entry to follow preparation instructions.
1/4 teaspoon salt, or to taste

Steps:

  • 1. Heat the oil over medium heat in a medium deep skillet, or wide saucepan. Add the onion and oregano. Cook, stirring, until the onion is softened, about 3 minutes. 2. Add the hominy and chicken broth. Cook until the liquid is reduced to about 2 tablespoons, about 3 to 4 minutes. Stir in the corn, poblanos, and salt. Cook until the corn is tender, about 3 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE



Poblano Chiles Stuffed with Corn and Monterey Jack Cheese image

You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h25m

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking powder
Pinch of coarse salt
3/4 cup lager beer
8 poblano chiles
4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks
1 tablespoon unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic (from 2 garlic cloves)
2 cups corn kernels (from 2 to 3 ears)
Coarse salt and freshly ground pepper
Safflower oil, for frying
Sour cream, for serving
Lime wedges, for serving

Steps:

  • Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
  • Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
  • Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
  • Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
  • Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.

CORN-STUFFED POBLANO CHILES



Corn-Stuffed Poblano Chiles image

The filling in each of these mellow peppers is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

6 fresh poblano chiles
8 ounces boneless, skinless chicken breast
2 garlic cloves, lightly crushed
5 small tomatillos (about 7 ounces), husks removed
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
2 tablespoons fresh lime juice (from 1 to 2 limes)
1 3/4 teaspoons coarse salt
1 tablespoon olive oil
2 1/2 cups fresh corn kernels (from about 5 ears of corn)
2 ounces fresh goat cheese, crumbled
Freshly ground pepper, to taste

Steps:

  • Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
  • Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.
  • Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.
  • Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.

Nutrition Facts : Calories 187 g, Cholesterol 26 g, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, Sodium 401 g

CORN AND POBLANO SPOON BREAD



Corn and Poblano Spoon Bread image

Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 1h25m

Yield 8

Number Of Ingredients 13

1 teaspoon butter
1 fresh poblano chile, seeded and chopped
1 ½ cups water
¾ cup cornmeal
1 cup shredded Cheddar cheese
1 (8 ounce) carton sour cream
¼ cup melted butter
½ teaspoon salt
¼ teaspoon black pepper
½ cup milk
3 eggs, separated
1 teaspoon baking powder
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained

Steps:

  • Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
  • Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
  • Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
  • Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).

Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g

HUITLACOCHE - MEXICAN CORN TRUFFLE



Huitlacoche - Mexican Corn Truffle image

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Prepared this way, huitlacoche can be used in crepes, tacos and quesadillas. Cooking time is approximate.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 1 batch

Number Of Ingredients 7

3 tablespoons vegetable oil
2 tablespoons white onions, peeled and minced
2 small garlic cloves, peeled and minced
4 poblano chiles, seeded and cut into strips
1 1/2 lbs Huitlacoche (about 6 cups)
sea salt, to taste
2 tablespoons roughly chopped epazote leaves

Steps:

  • Heat the oil in a frying pan.
  • Add the onion and garlic and fry gently until translucent - about 3 minutes.
  • Add the poblano strips and fry for an additional minute.
  • Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
  • The fungus should be tender, retaining some moisture, but not soft and mushy.
  • Stir in the epazote and cook uncovered for another 2 minutes.
  • NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.

Nutrition Facts : Calories 450, Fat 41.2, SaturatedFat 5.3, Sodium 14.2, Carbohydrate 21, Fiber 3.1, Sugar 10.1, Protein 4.2

CORN WITH EPAZOTE AND POBLANO CHILES



Corn with Epazote and Poblano Chiles image

Number Of Ingredients 7

4 ears fresh large corn, shucked
2 tablespoons unsalted butter
1/4 cup finely chopped white onion
2 tablespoons , finely chopped fresh epazote, leaves, or 1 tablepsoon dried epazote
1 , fresh poblano chile kimmy, , seeded and finely chopped
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Steps:

  • 1. Bring a large pot of water to a boil. Drop in the ears of corn and simmer until barely tender, about 3 minutes. Drain and cool under running water. Cut off the corn kernels. Discard the cobs. Put the kernels in a bowl. 2. Melt the butter in a skillet over medium heat and cook the onion, epazote, and poblano, stirring, until the onion softens, 3 to 4 minutes. Add the reserved corn, salt, and pepper. Heat through completely. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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From patijinich.com


GRILLED CORN AND POBLANO GUACAMOLE WITH GOAT CHEESE FROM RICK …
2013-05-11 Turn the corn regularly until evenly browned, about 5 minutes. Roast the poblano for 5 to 7 minutes, turning it until evenly blackened. Let the roasted vegetables cool. Chop the onion into ¼-inch pieces. Cut the kernels from the corn (you need about ¾ of a cup). Rub the blackened skin off the poblano, pull out and discard the stem and seed ...
From cookingbythebook.com


RICK BAYLESSCREAMY ROASTED POBLANOS, CORN AND ZUCCHINI THREE …
3 tablespoons vegetable or olive oil or bacon drippings, plus a little more if using chicken (divided use); 3 medium (1 pound total) zucchini or Mexican calabacitas, cut into cubes a little less than ½ inch; 1 medium white onion, cut into ¼ inch slices; 2 or 3 garlic cloves, peeled and finely chopped; 4 medium fresh poblano chiles, roasted, peeled and cut into ¼-inch slices 1 cup fresh or ...
From rickbayless.com


ELOTE-STYLE ROASTED CORN AND POBLANO PEPPERS - SWEET CAYENNE
2019-08-29 Instructions. Preheat oven to 350℉. Place whole ears of corn on a baking sheet. Roast for 30 minutes. Remove from oven and let cool for 15 minutes before handling. While the corn is cooling, preheat your broiler on high. Place the poblano peppers on the baking sheet.
From sweetcayenne.com


POBLANO CORN CASSEROLE - MY TEXAS KITCHEN
2020-05-19 Instructions. Preheat broiler. Place poblano peppers on a baking sheet and put into oven. Broil until skin starts to blister and char, around 3 minutes per side. When peppers are roasted remove pan from oven and place peppers in paper bag. Let peppers sit in closed paper bag for 10 minutes.
From mytxkitchen.com


ROASTED CHILI CORN SALSA RECIPE - THESPRUCEEATS.COM
2021-10-11 Dice the pepper and reserve. Melt butter in a medium saucepan and add the onions. Cook over medium heat, stirring occasionally, until onions start to caramelize, about 10 to 15 minutes. They should be golden brown, not dark brown. Add the corn kernels and sauté together to mingle the flavors, about 5 minutes.
From thespruceeats.com


SWEET CORN & POBLANO CHILE CHOWDER - LUNACAFE
2019-09-28 In a large stovetop casserole or wide soup pot, over medium-low heat, melt the butter. Add onions, jalapeno chiles, and garlic to the casserole and cook until onions are softened but not browned, 10-15 minutes. While onions are cooking, add 4 cups corn kernels and 2 cups vegetable stock to a blender.
From thelunacafe.com


MEXICAN ZUCCHINI AND CORN (CALABACITAS CON ELOTE) - MEXICO IN MY …
2010-09-23 Instructions. Saute the onion and garlic in the oil, about one minute. add the zucchini and cover the frying pan, about 5 more minutes. Add corn and chopped peppers and stir to prevent browning. Keep cooking for 3 minutes and add tomatoes. Stir and season with salt and pepper. Cover and simmer until zucchini and corn are tender.
From mexicoinmykitchen.com


GRILLED CORN ESQUITE WITH POBLANO CHILI (GLUTEN-FREE) - CELIAC.COM
2017-09-23 Grill chiles alongside corn, turning as needed, for about 8-10 minutes, until blackened in spots and crisp, but tender. Transfer corn and chiles to a platter to cool a bit before shucking corn. While corn cools, peel the charred skin off of the poblano chiles. Remove seeds from chiles and chop.
From celiac.com


CREAMY ZUCCHINI, CORN AND ROASTED POBLANOS TACO FILLING
2015-06-05 1 tablespoon vegetable or olive oil. 4 (about 1 pound total) zucchini, cut into cubes a little smaller than 1/2 inch. 1 cup fresh or frozen corn kernels. 2 cups poblano rajas (recipe follows) 2 tablespoons Mexican crema. 1 sprig epazote, leaves removed and thinly sliced or 1/4 cup chopped cilantro. 1/4 cup crumbled Mexican queso fresco or other ...
From splendidtable.org


EASY CREAMY ZUCCHINI CORN AND POBLANO CHILE - MAMá MAGGIE'S …
2018-01-16 Instructions. In a deep skillet, heat the olive oil. Add the calabacitas and salt. Cook for 3 minutes, stirring frequently. Add the cream cheese. With your spatula, break up the cream cheese. Stir for 2 minutes, or until the cream cheese “melts” slightly. Add the Monterey Jack and roasted poblano chile. Cook for 2 minutes.
From inmamamaggieskitchen.com


CORN SOUP WITH ROASTED POBLANO CHILES - BIGOVEN.COM
Cooks Note: "Theres an incredible smoky taste in this soup from the roasted poblano chiles. It comes from Alice Waters "Chez Panisse Menu Cookbook" (Random House: 1982), and it was one of the favorites with the tasters in The Times Test Kitchen". From article "Corn, The American Grain," Los Angeles Times, Food Section, July 1, 1993. Formatted to MasterCook by TSL on …
From bigoven.com


CORN AND POBLANO CASSEROLE RECIPE - INSPIRED TASTE
YOU MAY ALSO LIKE: It’s so simple to make this chicken enchiladas recipe with salsa verde, chicken, sour cream, cheese and cilantro. The perfect quick and easy dinner. Jump to the Chicken Enchiladas Recipe. Do you ever cook with poblano peppers? If not, you really should give them a try — think a milder, more flavorful jalapeño.
From inspiredtaste.net


GRILLED CORN AND POBLANO GUACAMOLE RECIPE BY RICK BAYLESS
2014-10-31 ½ medium white onion, sliced crosswise into 3 rounds; Olive or vegetable oil, for brushing; Salt; 1 small ear of fresh corn, husked and cleaned of silk; 1 fresh poblano chile; 3 ripe, medium-large avocados; 2 Tablespoons fresh lime juice; 1 to 2 Tablespoon chopped fresh epazote; ¼ Cup crumbled fresh Mexican cheese like queso fresco or salted pressed farmer’s …
From thedailymeal.com


CORN AND POBLANO SOUP | MEXICAN PLEASE
2017-01-04 Run the corn mixture through a sieve and discard the leftover pulp. Slowly add the strained corn sauce to the poblano mixture, stirring continuously. Add the remaining cup of whole corn kernels along with 1/2 teaspoon of salt and freshly ground pepper. Let simmer on low heat for 10-15 minutes but do not bring to a full boil.
From mexicanplease.com


ZUCCHINI AND CORN W/ TOMATO AND ROASTED CHILES - BIGOVEN
Add your review, photo or comments for Zucchini and Corn W/ Tomato And Roasted Chiles. Mexican Side Dish Vegetables Mexican Side Dish Vegetables Toggle navigation
From bigoven.com


CORN-STUFFED POBLANO CHILES RECIPE - DELISH.COM
2008-01-01 Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. …
From delish.com


CHARRED CORN CHICKEN AND POBLANO ENCHILADAS - MANTITLEMENT
2018-09-25 Preheat the oven to 400 degrees. Start the filling by adding the olive oil to a large skillet. Add the onions and cook for 5 minutes until softened. Stir in the garlic, peppers, half of the corn (the other half will go on top of the cooked enchiladas), salt, black pepper and cumin and cook for another 3-4 minutes.
From mantitlement.com


MEXICAN CORN CHOWDER + VIDEO | KEVIN IS COOKING
2020-08-10 Cut 3-4 bare corn cobs in half, discarding the rest. Set the corn kernels and cobs aside. In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes.
From keviniscooking.com


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