Crema De Elote Food

MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)

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.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

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.

CORN IN A CUP (ELOTE EN VASO)

Steps:

• Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
• Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
• Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.

SAVORY PEPITA PAN DE ELOTE (MEXICAN CORNBREAD) WITH CHARRED POBLANO BUTTER RECIPE BY TASTY

Steps:

• Make the charred poblano butter: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or aluminum foil.
• Place the poblanos on the prepared baking sheet, spacing evenly. Roast the peppers, using tongs to rotate every 10 minutes, until the peppers are well-charred and browned all over, about 30 minutes total. Immediately transfer the poblanos to a medium bowl and cover with plastic wrap. Let the peppers steam for 10-15 minutes to loosen the skins.
• Remove a pepper from the bowl and re-cover the remaining peppers. Use your hands (wear gloves if you have sensitive skin) to peel off the charred skin and discard, along with the seeds. Place the pepper flesh into a separate bowl and repeat with the remaining peppers. Do not rinse the peppers to remove the seeds or skin; it will wash away that charred flavor. Let the peppers cool.
• Transfer the poblanos to a food processor, along with the butter, Cotija cheese, cilantro, salt, lime zest, and lime juice. Process on high speed until completely smooth. Season with more salt and lime juice to taste if needed, then transfer to an airtight container and cover. Set aside at room temperature if using the same day, or refrigerate for up to 2 weeks.
• Make the pepita pan de elote: Reduce the oven temperature 350˚F (180˚C). Line an 8-inch round cake pan with parchment paper and grease with nonstick spray.
• Add the corn kernels and crema Mexicana to a food processor and process on high speed until creamy, yet chunky in texture, about 30 seconds.
• In a medium bowl, whisk together the masa harina, baking powder, and salt.
• In a large bowl, use an electric hand mixer on high speed to cream the butter until soft, about 30 seconds. Add the sugar and egg yolks and continue beating until fluffy, about 1 minute. Add the corn mixture and beat to combine. Add the dry ingredients and mix on low speed until just combined, then mix in the pepitas until just incorporated.
• In a separate medium bowl, use the hand mixer with clean, dry beaters to whip the egg whites until they hold stiff, glossy peaks, 1-2 minutes.
• Add about ¼ of the egg whites at a time to the corn batter and gently fold with a rubber spatula, taking care not to deflate the egg whites, until just incorporated.
• Pour the batter into the prepared pan and use a spatula to smooth the top.
• Bake the pan de elote for about 40 minutes, until a wooden toothpick inserted into the center of the cake comes out clean and the edges of the cake are golden brown. Remove from the oven and let cool completely.
• Serve the pepita pan de elote with the charred poblano butter alongside.
• Enjoy!

TORTA DE ELOTE

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.

ELOTE (MEXICAN STREET CORN) RECIPE BY TASTY

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!