Corn With Pasilla Butter Recipes

ROASTED PASILLA PEPPERS WITH CORN AND COTIJA

Roasted Pasilla Peppers with Corn and Cotija image

Instead of frying chiles rellenos, roasted peppers are stuffed with a filling of corn with crumbly cotija and crema, which is similar to sour cream, then baked in the embers of a low fire.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

8 fresh pasilla or poblano peppers
2 tablespoons butter
3 cups fresh or frozen, thawed, corn kernels
3 green onions, sliced, including green tops
1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano
1 cup Mexican crema or sour cream
1/4 cup crumbled Mexican cotija or grated Parmesan
Salt and pepper
1/2 pound small cooked shrimp, optional

Steps:

Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

MUSSELS IN PASILLA BROTH WITH CORN, JíCAMA, AND CILANTRO

Mussels in Pasilla Broth with Corn, Jícama, and Cilantro image

Serve this terrific dish with crusty bread and soup spoons so that your guests can enjoy every last drop.

Provided by Dan Krinsky

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 12

Ingredients

1 3/4 cups chicken stock or canned low-salt chicken broth
6 dried pasilla chilies* (about 4 ounces), stemmed, halved, seeded
1 tablespoon vegetable oil
1 cup chopped onion
1 cup fresh corn kernels (from about 1 ear)
1 large garlic clove, minced
24 mussels, scrubbed, debearded
1 tablespoon butter
2 teaspoons fresh lime juice
2 cups chopped peeled jicama (about 10 ounces)
1/2 cup (loosely packed) fresh cilantro leaves
Lime wedges

Steps:

Simmer stock and pasilla chilies in heavy medium saucepan over medium heat until chilies are soft, about 20 minutes. Strain pasilla broth into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Heat oil in heavy large pot over medium-high heat. Add onion, corn, and garlic; sauté 1 minute. Add pasilla broth, mussels, butter, and lime juice. Cover and simmer until mussels open, about 2 minutes. Uncover; stir in jicama and cilantro. Season broth to taste with salt. Transfer mussels with broth to large bowl (discard any mussels that do not open). Serve, passing lime wedges separately.
Available at Latin American markets and in the produce section of some supermarkets.

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