Elote Con Crema

Fresh Corn with Cream, Chiles, and Cheese This is a very rich dish, and is very good served as a separate course with hot tortillas.

50 minutes Prep: 10 minutes Cook: 40 minutes

236 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	cup	butter
1/2	medium	onion	finely chopped
1	each	garlic clove	peeled and chopped
5	each	poblano peppers	roasted
4	cups	corn	fresh or frozen
1/4	pound	cheddar cheese, mild	in small cubes
1	teaspoon	salt
1	x	sour cream	as needed

Directions

Preheat oven to 350 degrees F.

Melt the butter and cook the onion and garlic, without browning, until they are soft.

Cut the poblano chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.

Add the corn, cheese, 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.

Serve the vegetables hot, with the sour cream.

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.

It is best eaten right after it's cooked, as the cheese gets tough when reheated.

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Nutrition Facts

Serving Size 143g

Amount per Serving

Calories 236 57% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 9.0g	44%
Trans Fat 0.0g
Cholesterol 38mg	13%
Sodium 578mg	24%
Total Carbohydrate 21.0g	7%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 8.0g	16%

Vitamin A	13%		Vitamin C	14%
Calcium	14%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Gotsu

This is alsomst like an Indian version of Moussake, only minus the potatoes. I really like this! Four stars plus! AMbra coffee Girl from DENVER< COLORADO< USA