SABROSO ELOTE CON CREMA
Disfruta los sabores del verano en este elote fresco con crema para cocinar.
Provided by My Food and Family
Categories Acompañamientos
Time 10m
Yield 8 porciones de 1/2 taza cada una
Number Of Ingredients 5
Steps:
- Calienta la mantequilla en una sartén grande antiadherente a fuego medio alto. Añade el elote; cocínalo durante 6 min., revolviéndolo con frecuencia.
- Incorpórale la crema agria; cocínala revolviendo durante 3 min. o hasta que esté completamente caliente.
- Saca el elote del fuego; incorpórale el queso y la albahaca.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ELOTE (MEXICAN STREET CORN) RECIPE BY TASTY
Here's what you need: corn, canola oil, mayonnaise, sour cream, lime, chipotle powder, cotija cheese, fresh cilantro
Provided by Rie McClenny
Categories Sides
Yield 3 servings
Number Of Ingredients 8
Steps:
- Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
- Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
- In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
- Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 34 grams, Fat 33 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
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
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
MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)
This is from the famous Moosewood Restaurant in Ithaca, NY. It is a wonderful combination of veggies with a Mexican flair and is especially nice in the summer when you can add the corn right off of the cob.
Provided by Acerast
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
- Add the coriander, cumin, and chiles; saute for 2 minutes.
- Add the chopped tomatoes and cook until they are juicy.
- Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
- Add the corn and heat thoroughly.
- In a blender, puree about half of the soup with the milk and cheese.
- Stir the puree back into the soup pot.
- Add salt and pepper to taste.
- Heat slowly until the soup is hot but not boiling.
Nutrition Facts : Calories 236.4, Fat 11.4, SaturatedFat 6.5, Cholesterol 29.3, Sodium 129.5, Carbohydrate 29.5, Fiber 4.1, Sugar 6.1, Protein 7.8
TORTA DE ELOTE
A corn soufflé or pudding that can be eaten with Recipe #117915 or with pork in Salsa verde. Some people add sugar or honey. I personally prefer it without sweetener. If you like corn you will love this recipe. It can be made ahead of time and refrigerated or frozen until ready to serve.
Provided by CunSwim
Categories Corn
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks. Add milk if needed to make corn blend easier.
- Pour mixture into a large bowl.
- Beat egg whites until stiff and fold into corn mixture.
- Pour into a baking dish large enough to hold the mixture and for it to raise about an inch.
- Dot top with butter and sprinkle with breadcrumbs.
- Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 785.6, Fat 39.5, SaturatedFat 21.9, Cholesterol 239.2, Sodium 1020.4, Carbohydrate 103.1, Fiber 11.2, Sugar 1, Protein 21.3
CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
- Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
- Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
- To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams
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