Elote Con Crema (Fresh Corn With Cream, Chiles, & Cheese)
Recipe By : The Cuisines of Mexico by Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter
1/2 md Onion -- finely chopped
1 cl Garlic -- peeled and chopped
5 Poblanos -- roasted and chopped
4 c Corn -- *
1/4 lb Mild cheddar cheese --
- in small pieces
1 ts Salt
Thick sour cream -- see recipe
Again, there are so many variations of corn-chile-cream dishes that
is is hard to know just which recipe to choose. For a change, the
chiles could be left whole, stuffed with corn and cheese, and
cooked in cream. But this combination is delicious any way.
This is a very rich dish, and is very good served as a separate
course with hot tortillas. It is best eaten right after it's
cooked, as the cheese gets tough when reheated.
Preheat the oven to 350°F.
Melt the butter and cook the onion and garlic, without browning,
until they are soft.
Cut the chiles into rajas (strips), add them to the pan, and cook
them, covered, 8 minutes.
Add the corn, heese, and salt to the chile mixture. Cover tightly
with foil or a lid and let it bake for 20 minutes for frozen corn.
If you use fresh corn, cook for 40 minutes, adding the cheese after
the first 20 minutes of cooking time.
