Morocho De Leche Or Spiced Hot Milk With Corn Recipes

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MOROCHO DE LECHE, OR SPICED HOT MILK WITH CORN



Morocho De Leche, or Spiced Hot Milk With Corn image

Last summer when I was in Ecuador it was always a treat to have this drink for breakfast. Breakfast carts on the street and roadside stands keep this hot on the stove and serve it up in tall glasses all morning. It tastes like rice pudding and is a filling alternative to cereal. You drink all the milk and then eat the morocho at the bottom of the glass (I suggest checking to see if your glass is heat safe, otherwise serve it in a mug). Morocho is dried cracked corn kernals. Goya distributes it in plastic bags that you can find with the beans in the "ethnic" food aisle or at a Spanish bodega. This recipe says to use a pressure cooker, but if you don't have one just boil the corn and expect the morocho to take longer to get soft. One recipe yields a lot, so make sure to share with friends!

Provided by Valeria

Categories     Beverages

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb dried cracked corn
8 3/4 cups milk
2 sticks cinnamon
3 ounces raisins
1 orange rind, grated
2 fresh lemon rind, grated
3 teaspoons vanilla extract
2 cups sugar
8 cloves

Steps:

  • Carefully wash the morocho and soak overnight in at least twice as much water as there is corn.
  • Drain the morocho and cook in a little water in a pressure cooker for 15 minutes.
  • In a large saucepan place milk, citrus rinds and clove and bring to a boil. By this time the milk should be perfumed by the spices.
  • Add morocho and cook at low heat for an hour (or as long as you can bear!). Finally, mix in sugar and vanilla. Serve hot.

Nutrition Facts : Calories 512.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 37.4, Sodium 135.9, Carbohydrate 92.9, Fiber 0.4, Sugar 58.4, Protein 11.9

DULCE DE LECHE



Dulce de Leche image

Provided by Alton Brown

Categories     dessert

Time 3h5m

Yield about 1 cup

Number Of Ingredients 4

1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Steps:

  • Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

HOT CORN



Hot Corn image

A dear friend gave me this spicy recipe. It has since become a must have for the Holidays and all special occasions!! My husband and 3 brothers can finish it all in one sitting!! Everyone that tries it wants the recipe!

Provided by IXIPIXIE

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 45m

Yield 12

Number Of Ingredients 6

1 cup butter
2 (8 ounce) packages cream cheese
½ cup milk
4 (15 ounce) cans whole kernel corn, drained
1 (12 ounce) jar jalapeno peppers, drained and diced
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.
  • In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.
  • Bake in preheated oven for 35 minutes.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 28.2 g, Cholesterol 102.3 mg, Fat 36.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 22.3 g, Sodium 796.8 mg, Sugar 5 g

SPICY SOUTHERN HOT CORN RECIPE BY TASTY



Spicy Southern Hot Corn Recipe by Tasty image

Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!

Provided by Nichi Hoskins

Categories     Appetizers

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 oz cream cheese, cubed
3 tablespoons jalapeño, chopped
1 tablespoon jalapeño brine
½ cup red bell pepper, diced
½ cup green bell pepper, diced
2 cans yellow corn, drained
1 teaspoon paprika
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided
2 tablespoons mexican crema, for garnish
2 green onions, sliced, for garnish

Steps:

  • Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
  • Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
  • Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
  • Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
  • Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
  • Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams

HOT SPICED MILK



Hot Spiced Milk image

This soothing beverage is fragrant, warming, and delightful. Make it with half rice milk and half soy milk for a rich but not-too-sweet taste. (This recipe is from the book "The Vegan Sourcebook".)

Provided by mielhollinger

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 cup plain soymilk
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1 pinch ground black pepper
1 pinch saffron thread
sugar, as desired

Steps:

  • Combine the milk, cardamom, cinnamon, pepper, and saffron in a small saucepan and whisk them together.
  • Place over medium heat, stirring occasionally until hot.
  • Pour the milk through a fine strainer to filter out the spices (you can put the strainer over your cup or mug and pour the hot milk directly into it).
  • Stir in as much sugar as necessary to achieve the desired sweetness.
  • Serve hot.

Nutrition Facts : Calories 134, Fat 4.3, SaturatedFat 0.5, Sodium 124.1, Carbohydrate 16, Fiber 1.8, Sugar 9.7, Protein 8

HOT AND SPICY CORN



Hot and Spicy Corn image

Are you finding side dishes a little boring? Jazz up corn using chipotle chiles!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 4

6 cups frozen corn
1/2 cup sun-dried tomatoes in oil and herbs (from 8-ounce jar), drained and chopped
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon salt

Steps:

  • Cook corn as directed on bags.
  • Stir in all remaining ingredients; cook until hot.

Nutrition Facts : Calories 100, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 340 mg

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Top Asked Questions

How do you make Morocho?
Morocho is a thick sweet drink made with morocho corn, milk, cinnamon, sugar and raisins. Soak the morocho corn overnight in 6 cups of water. Place the morocho corn, cinnamon sticks, and the 8 cups of milk in a pot. Cook on low temperature until the corn gets very soft and tender, about 3 hours.
How to cook Morocho corn in a pan?
Instructions Soak the morocho corn overnight in 6 cups of water. Place the morocho corn, cinnamon sticks, and the 8 cups of milk in a pot. Cook on low temperature until the corn gets very soft and tender, about 3 hours. Stir every once in a while to keep the corn from sticking to the bottom of the pan.
What is Morocho?
Morocho is a thick sweet drink or spiced corn pudding made with morocho cracked corn, milk, cinnamon, sugar and raisins. Skip to primary navigation Skip to main content
How do you drink a glass of milk with Morocho?
You drink all the milk and then eat the morocho at the bottom of the glass (I suggest checking to see if your glass is heat safe, otherwise serve it in a mug). Morocho is dried cracked corn kernals.

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